Vichy carrots

Vichy carrots

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
6-8 carrots, depending on size
15g butter
1/8 teaspoon salt
1 teaspoon caster sugar
mint sprigs
parsley sprigs
freshly ground black pepper

Method

  1. Peel the carrots and cut them into batons.
  2. Put the butter, salt and sugar in a saucepan and heat gently to melt the butter. Don’t add more salt, as the liquid will all evaporate, over-salting the dish. Stir in the carrots and add enough water to come halfway up the carrots.
  3. Increase the heat to medium and put the lid on, leaving a small gap for steam to escape. Simmer until the carrots are tender and most of the water has evaporated.
  4. Turn down the heat and remove the lid. Allow the remaining liquid to reduce to a glaze, stirring to make sure the carrots are evenly coated and don’t burn.
  5. Finely chop enough mint and parsley leaves to give you ¼ teaspoon of each. Season the carrots with pepper, stir in the herbs and serve.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again