Carrots Vichy
Donal's Notes
Our close family friend Nacha introduced this classic French method of cooking carrots on the stovetop in one pan. The carrots cook in water and butter until the liquid has all but evaporated and results in perfectly tender carrots with a glossy buttery coating. Parsley brings bright fresh aromatics and a twist of black pepper and sea salt finishes this simple and splendid side dish.
Sauté pan
Instructions
1
Peel the carrots and cut into diagonal slices. Roughly chop the parsley.
2
Add the carrots, half the butter, the water and the sugar to a heavy based pan. Season with salt and pepper. Place a lid on top and bring to a steady boil.
3
Reduce the heat and simmer for 10-12 minutes until the carrots are fork tender. The liquid should be almost all used up at this point, if not, cook out further and if the carrots aren’t quite tender don’t be afraid to add another splash of water.
4
Add the remaining butter and parsley, toss through until the butter is melted and all the carrots are coated.
5
Serve with a little more fresh parsley scattered on top.
