Carottes Vichy

This method of preparing carrots preserves their full flavour and colour. Carottes Vichy (kah-roht vce shee) is a simple

but delicious accompaniment to any meat dish.

2 oz. butter

2 lb. young carrots, scraped and thinly sliced

1 teaspoon sugar

1 teaspoon salt 4 grindings black pepper

1 tablespoon chopped parsley

In a large frying-pan melt the butter over moderate heat. Add the carrots, sugar, salt and pepper. Cook gently for 10 to

12 minutes, or until the carrots are tender but still crisp. Stir occasionally but take care not to break the carrots.

Shake the pan gently to coat the carrots with the cooking liquid.

When the carrots are ready, turn them into a warmed serving dish and sprinkle the parsley on top.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus