Carrots vichy

Carrots vichy

By
From
Margaret Fulton Favourites
Serves
4-6
Photographer
Tanya Zouev and Armelle Habib

A classic method of cooking carrots rather than simply boiling them, and one that I usually use for family meals. Young baby carrots need only to be scraped lightly and, if they are tiny, cooked whole. Larger carrots are best sliced thickly, or halved or quartered lengthwise, then cut into batons. Everyone loves the syrupy glaze that is left at the end of cooking.

Ingredients

Quantity Ingredient
1kg young carrots
1 cup water
60g butter
salt
1-2 tablespoons honey or sugar
2 tablespoons chopped flat-leaf parsley
freshly ground black pepper

Method

  1. Peel the carrots and cut them into slices or thick matchsticks, or if tiny, leave whole. Place in a pan with the water, butter, salt and honey or sugar. Cover the pan and cook gently for about 10 minutes until almost tender. Remove the lid from the pan and cook briskly until the liquid has completely evaporated, taking care not to burn. Shake the pan frequently so that the carrots are thoroughly glazed with the sugar and butter. Toss with the parsley, if using, and pepper and serve piping hot.
Tags:
Margaret
Fulton
Favourites
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