Carottes Vichy (Glazed Carrots)
Carrots simmered in Vichy water, butter, and a whisper of sugar until tender and lacquered — a humble side that shines with sweetness and shine.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Arrange the carrot rounds in a single layer in a wide sauté pan. Add butter, sugar, salt, and just enough water to barely cover the carrots — no more. Bring to a vigorous simmer over medium-high heat, uncovered. Cook, swirling the pan occasionally, until the liquid has almost entirely evaporated and a syrupy glaze remains.
Off the heat, scatter the chopped parsley over the glazed carrots. Toss gently to coat, then taste and adjust salt. Serve immediately — the glaze tightens as it cools.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.