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French 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, it pairs beautifully with roasted meats or fish.

Ingredients

• 1 lb 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

1. Place sliced carrots in a medium saucepan. Add butter, sugar, salt, and water.
2. Bring to a boil over medium-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 to prevent sticking.
3. Remove lid and increase heat to medium-high. Cook for 1-2 minutes, stirring gently, until the remaining liquid forms a light glaze on the carrots.
4. Transfer to a serving dish and sprinkle with chopped parsley. Serve warm.

Tips

• For a richer flavor, use a combination of butter and a splash of chicken or vegetable broth instead of water.
• To make ahead, prepare through step 3, then reheat gently before serving and add fresh parsley.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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