Name: Boozy Carrots
Cuisine: French
Ingredients: 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; 450 g (1 lb) carrots, sliced into rounds 5mm (¼in) thick

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

450 g (1 lb) carrots, sliced into rounds 5mm (¼in) thick
50 g (2

Method

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