Anne Willan

Carottes à la Vichy

Glazed Carrots

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Carottes à la Vichy are supposedly cooked in mineral water from Vichy. If small, the carrots are usually left whole and trimmed to leave a stub of green leaves for colour; if large, they may be sliced or cut in sticks.

Ingredients

500 g carrots, cut in even pieces

Method

Put the carrots in a large pot of cold water, bring to a boil and simmer for 2‐3 minutes. Drain and rinse under cold running water.

Return the carrots to the pot with enough water to cover them. Add a pinch of salt and cook over a medium fire for 10-15 minutes or until nearly all the water ha