Wayne Gisslen

Glazed Carrots

(Carrots Vichy)

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Preparation info
  • Portions:

    12

    Portion Size: 3 oz 90 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Trim, peel, and slice the carrots.
  2. Place them in a saucepan or straight‐sided sauté pan. Add water to barely cover. Add the butter, sugar, and salt.
  3. Bring to a boil. Lower heat and simmer until the carrots are tender and the water is nearly evaporated. If done properly, these should happen at the same time. Toss the carrots so they are well coated wit

Per serving: Calories, 100; Protein, 2 g; Fat, 5 g (43% cal.); Cholesterol, 10 mg; Carbohydrates, 13 g; Fiber, 2 g; Sodium, 240 mg.