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."
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- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
22
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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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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.
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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!
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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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