Vichy-style carrots
Serves 6-8 | prep 10 mins | total time
Vichy-style carrots
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Serves 6-8 | prep 10 mins | total time
Vichy-style is a cooking technique where vegetables are cooked in a little water with butter and sugar to create a nice buttery glaze
Rate
Nutritional information (per serving)
Calories
71Kcal
Fat
4gr
Saturates
2gr
Carbs
7gr
Sugars
7gr
Fibre
3gr
Protein
1gr
Salt
0.2gr
Ingredients
- 500g Chantenay carrots, trimmed and halved lengthways
- 20g butter
- 2 tsp caster sugar
- a squeeze of lemon juice
- 2 tbsp chopped chives or parsley
Step by step
- Put the prepared carrots in a saucepan with the butter, sugar, a pinch of salt and 175ml water. It won’t cover the carrots, but don’t worry. Bring to the boil, cover; simmer for 10 minutes.
- Remove the lid and continue to cook for 8-10 minutes or until the liquid has evaporated, tossing the carrots in the glaze as it reduces. Add a squeeze of lemon; scatter with the herbs.
