Carrots Vichy

Tear off the tops from the stem ends of the carrots. With a paring knife, cut off both the root ends and the stem ends of the carrots. Use a swivel-bladed paring knife to scrape the carrots all around.

Use a vegetable slicer or knife to slice the carrots into rounds about ¼ inch thick. Place the carrots in an aluminum or enamel-coated skillet and add