Boozy Carrots

Braised in Madeira

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 450 g (1 lb) carrots, sliced into rounds 5mm (ยผin) thick
  • 50 g (2 oz) unsalted butter, cut into small nuggets
  • 1 teaspoon caster sugar
  • 5 tablespoons Madeira (preferably Bual)
  • 1 bottle of still Vichy water (or other bottled water)
  • Salt and freshly ground black pepper


    This is a variation of the classic French Vichy carrots, which are cooked in Vichy mineral water. The Madeira gives them a delicious syrupy glaze.

    Place the carrots in a shallow saucepan, top with the butter and sprinkle over the sugar. Season lightly with salt and pepper. Pour over the Madeira and enough Vichy water just to cover the carrots. Cover the surface with a piece of buttered greaseproof paper and then cover the pan with a lid.

    Cook over a fairly high heat, shaking the carrots occasionally (do not stir them), for 10-15 minutes or until they are tender and coated in the glossy Madeira glaze.