Put a delicious twist on your Christmas vegetable sides with these wonderful AGA Festive vegetable recipes by AGA Demonstrator Penny Zako
10 carrots or 750g baby carrots
600ml whole fat milk
25g butter
1 tbsp. plain flour
Vegetable stock cube
Sprigs of tarragon
1. Peel and slice the carrots and bring them to the boil on the boiling plate, drain.
2. Add a sprig of tarragon and place inside the simmering oven until just cooked.
3. Place the butter, stock cube, flour and milk in a pan on the simmering plate and combine together using a whisk until a smooth sauce is formed, season.
4. Put the cooked carrots in a roasting dish, such as the Blue Italian Spode for AGA, and pour over the sauce, sprinkle with chopped tarragon and serve or chill to reheat later.
