Glazed Carrots (Carottes Vichy)

READY IN: 45mins
Recipe by Bayhill

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

Top Review by twissis

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.

Ingredients Nutrition

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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