Printable Area
Vichy Carrots
Recipe courtesy Laura Calder
- Total Time:
- 25 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 6 to 8 servings
Ingredients
- 2 pounds carrots
- 4 tablespoons butter
- Kosher salt
- 1 to 2 teaspoons sugar
- Handful chopped fresh parsley sprigs
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.
© Recipe courtesy Laura Calder