Vichy Carrots

TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 pounds carrots
  • 4 tablespoons butter
  • Kosher salt
  • 1 to 2 teaspoons sugar
  • Handful chopped fresh parsley sprigs
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Directions

Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.

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4

Newest Ratings and Reviews

Read all 6 reviews

  • on February 15, 2014

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    Such a novelty side. Wonderful!

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  • on May 01, 2012

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    Agree with the last reviewer - I added the baking soda "Vichy Water" and the end result was a nice glaze. I was worried the carrots would be mushy at the end, but they retained a nice crispness. Added dill at the end in addition to the parsley since I had some in the fridge. Pretty and flavorful side-dish.

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  • on March 27, 2012

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    The show includes a dash or so of baking soda to make the vichy water. It makes a difference! I used 1/2 tsp in one cup of water.
    When the cooking liquid boils down, you do get a nice carmelization effect.

    people found this review Helpful.
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