French cuisine · Vegetable Dishes

Carottes Vichy

Carrot slices glazed in butter, sugar and a little water until they shine silkily.

Ingredients · for 4 servings

• 800 g carrots
• 50 g butter
• 2 tsp sugar
• 250 ml water
• 1/2 bunch parsley
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Peel the carrots and cut them into even 4 mm slices – only evenly thick slices glaze evenly later.
2. Put the slices in a wide pan with the butter, sugar, a generous pinch of salt and the water, so they are just barely covered.
3. Cut a lid from parchment paper, lay it directly on the vegetables and bring everything to a boil over medium heat.
4. Simmer gently for 15 min. until the carrots are soft and almost all the liquid has evaporated.
5. Remove the parchment paper and swirl the pan for 2–3 min. until the remaining liquid thickens into a glossy butter glaze that coats the slices.
6. Season with pepper and the coarse sea salt, sprinkle with chopped parsley and serve immediately.