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
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 Portmeirion dish and pour over the sauce, sprinkle with chopped tarragon and serve or chill to reheat later.