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.