Carrots Vichy

Recipe By:
Sherry
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  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

A delicious classic French dish of carrots in a sticky buttery and honey glaze.
 

Ingredients

  • 450 g/1 pound carrots
  • 450 ml/ 3/4 pint /2 cups water
  • A pinch of salt
  • 5 ml/l teaspoon clear honey
  • 15 g/ 1/2 ounces/1 tablespoon butter or margarine
  • Freshly ground black pepper
  • 30 ml/2 tablespoon chopped fresh parsley
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Directions

  1. 1. Peel or scrape the carrots and cut into dice, slices or matchsticks.
  2. 2. Place in a flameproof casserole (Dutch oven) with the water, salt, honey and half the butter or margarine.
  3. 3. Heat rapidly until the water boils.
  4. 4. Turn down the heat, so that the water is gently bubbling round the edges. Cook for 30-40 minutes, stirring occasionally, until the carrots are tender and all the liquid has evaporated.
  5. 5. Cut the remaining butter or margarine in small pieces and stir gently into the carrots. Add a good grinding of pepper and sprinkle with the parsley before serving.