Carottes Vichy Recipe
French · Side dish · 35 min total
A classic French side dish of tender carrots glazed in butter and a touch of sugar, finished with fresh parsley. Simple yet elegant.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
95
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) carrots, peeled and sliced into 1/4-inch rounds
- 2 tbsp unsalted butter
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 cup water
- 1 tbsp fresh parsley, chopped
Instructions
- Place sliced carrots in a medium saucepan. Add butter, sugar, salt, and water.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, until carrots are tender and most of the liquid has evaporated, shaking the pan occasionally.
- Remove lid and increase heat to medium-high. Cook, stirring frequently, until the remaining liquid forms a light glaze on the carrots, about 1-2 minutes.
- Remove from heat, sprinkle with parsley, and serve immediately.
Tips
- For a richer flavor, use a mix of butter and a splash of chicken or vegetable broth.
- Carottes Vichy can be made ahead and reheated gently; add a little water if needed.
- To save time, use pre-peeled baby carrots and slice them in half lengthwise.
- Adjust sugar to taste; some prefer a bit more sweetness.
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