Recipe courtesy of Laura Calder
Episode: Grandma's House
Vichy Carrots
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Prep:
5 min
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

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot Salad

Recipe courtesy of Bobby Flay

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Carrot and Cabbage Medley

Recipe courtesy of Cooking Channel

Ginger, Carrot and Sesame Green Beans

Recipe courtesy of Ching-He Huang

Quick Roasted Carrots and Cauliflower with Walnuts

Recipe courtesy of Melissa Gaman

Naked Carrot Cake

Recipe courtesy of Tiffani Thiessen

Braised Cabbage, Carrots and Potatoes

Recipe courtesy of Miriam Garron

Carrot Cupcakes with Cream Cheese Frosting

Recipe courtesy of Ellie Krieger

Pot Roast with Carrots, Shallots, Mint and Lemon

Recipe courtesy of Michael Symon

On TV

So Much Pretty Food Here