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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INGREDIENTS
Nutrition- 1lb baby carrots, peeled
- 2teaspoons granulated sugar
- 2tablespoons butter
- 1⁄2teaspoon salt
- 1
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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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