Glazed Carrots (Carottes Vichy)

Bayhill's Note:

Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 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.

Reviews

[mersaydees]

These are easy and so good! Made as directed. Thanks, Bayhill! Made for Aussie Kiwi Recipe Swap #73.

[AZPARZYCH]

Very good carrots! I cooked them a little longer so they would be completely tender for DSs. I topped them with some dried parsley. They had a nice glaze and the perfect amount of sweetness. Made for Football Pool Win 2012-13.

[LifeIsGood]

Great carrots. There is a nice glaze, without being too sweet. These were a breeze to make, too. Thank you for posting!