Glazed Carrots (Carottes Vichy) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These carrots are named for the town of Vichy. From LaVarenne's Basic French Cookery cookbook. Ingredients:
1 lb baby carrots, peeled |
2 teaspoons granulated sugar |
2 tablespoons butter |
1/2 teaspoon salt |
1 tablespoon fresh mint, chopped (or chopped parsley) |
Directions:
1. In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
2. Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
3. Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
4. Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.
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