Carrots Vichy


Author: James Kirkley

Easy and delicious

Serves: 4


8 carrots – peeled
2 tablespoons, butter
2 teaspoons, sugar
1/2 teaspoon, salt
pepper – to taste
1 tablespoon, parsley – chopped


  1. Slice carrots into thin 1/8 inch disks.
  2. Place carrots in large non-stick frying pan. Barely cover with water. Add butter, sugar and salt. Pepper comes later.
  3. Bring to a boil over medium high heat, stirring occasionally. Let water boil completely away. The carrots will start to saute in the butter and the sugar will caramelize and coat them. Saute the carrots until they start to get brown. Sprinkle with pepper and serve immediately. Garnish with parsley.

The sweetness of the carrots really complements savory foods and this is simplicity itself to make. Great with rice pilaf and pork or chicken.


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