Community Pick
Glazed Carrots (Carottes Vichy)
"Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook."
photo by Sherrybeth
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb baby carrots, peeled
- 2 teaspoons granulated sugar
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1 tablespoon of fresh mint, chopped (or chopped parsley)
directions
- In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
- Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
- 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.
- Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.
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Reviews
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Made as written for your most recent Football Pool win - We eat carrots a lot & esp liked your version. They were a tasty, easy-fix & an unexpected way to use my balcony-grown & thriving fresh mint. Served w/fish fillets & baby potatoes, these carrots were a big success. Thx for sharing this recipe w/us & CONGRATS for continuing your winning ways in the Football Pool. -
So good and easy! I cooked them a little longer and used parsley since I didn't have any fresh mint. Thanks for sharing, Bayhill. Congrats on your football win! -
I love glazed carrots. I followed recipe except I substituted brown sugar for the granulated sugar. Made for Football win. -
These are easy and so good! Made as directed. Thanks, Bayhill! Made for Aussie Kiwi Recipe Swap #73. -
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.
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Tweaks
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I love glazed carrots. I followed recipe except I substituted brown sugar for the granulated sugar. Made for Football win.
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Jun 14, 2007: There is only 1 word to describe these carrots...PERFECT! Of course I've never been known to use just one word...These carrots were tender and full of flavor. Since my family likes candied carrots with tons of brown sugar and gobs of butter, I didn't know how this would go over with them. This perfectly brought out the natural sweetness of the carrots. I used 2 cups of water to cover the carrots, and my only substitution was using the parsley instead of mint, since parsley is what I had on hand. This will become a family favorite! For ZWT3. Thanks Bayhill! UPDATE: I make these carrots A LOT! I have made them with splenda instead of sugar, light butter, and even fat free promise spread, basil as the herb, dill as the herb, and any way you make it, they still come out DELICIOUS! This is by far my families favorite carrot recipe!!!!!
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
