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Donal Skehan
Carrots Vichy | DonalSkehan.com
  • vegetarian

Carrots Vichy

June 29

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.

  • time 15mins
  • serves Serves 4
Method
  1. Add the carrots, 25g butter, 100ml water and sugar to a heavy based pan along with seasoning.
  2. Place a lid on top and bring to a steady boil. 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.
  3. Add the remaining butter and parsley, toss through until the butter is melted and all the carrots are coated.

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Ingredients

1lb 2oz carrots, cut into 1 inch diagonal slices

3.5 fl oz water

2oz butter 

1 tsp sugar 

Small handful parsley 

Sea salt and freshly ground black pepper

500g carrots, cut into 2cm diagonal slices

1ooml water

50g butter 

1 tsp sugar 

Small handful parsley 

Sea salt and freshly ground black pepper

You'll Need

Sauté pan

5
(1)
photo
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