Carottes Paysanne

Carrots Sautéed with Parsley and Garlic

In every province in France except Provence, carrots are sautéed in butter. In Provence, olive oil, parsley, and garlic are added to contrast with instead of to enhance the natural sweetness of the carrots.


  • 3 pounds small carrots
  • 5 tablespoons olive oil
  • 2 garlic cloves, peeled and crushed
  • 1 cup water
  • 2 teaspoons sugar
  • salt
  • freshly ground black pepper
  • 2 tablespoons minced parsley


Wash and peel the carrots and slice them on the bias into ½-inch slices. Heat the olive oil in a frying pan and add the carrots. Sprinkle with salt. Cover, and cook over a low flame for 10 minutes, shaking the pan from time to time. Add the garlic, water, sugar, salt, and pepper and cook for 20 minutes. Add the parsley and toss gently. Check the seasoning before serving.