Glazed carrots (Vichy carrots)
Glazed carrots, otherwise known as Vichy carrots, make a delicious side dish to any roast dinner, and these brown sugar and butter glazed carrots are perfect for serving with either beef, chicken, or pork. If you think carrots are boring- then think again. This recipe for glazed carrots is going to make you want to serve carrots with every meal!
Ingredients
- 4 medium carrots
- 1 tablespoon brown sugar (substitute with white sugar)
- 1 tablespoon / 30 grams butter
- 1/2 teaspoon salt (optional)
Instructions
- 1
Peel the carrots and chop into even-sized battons. Try to get the batons to be the same size so that they cook at the same time.
- 2
Put the chopped carrots into a saucepan, cover them with water, and season them with salt to taste.
- 3
Bring the carrots to the boil, cover with a lid and boil for about 5 minutes until the carrots are just fork-tender. At this stage, they will still be undercooked.
- 4
Drain the carrots in a colander and add them back to the saucepan with a knob of butter and a tablespoon of brown sugar.
- 5
Stir the carrots until the butter has melted, then cover the pan with a lid and leave it on low heat for another 5 minutes until the carrots have caramelised in the butter and sugar.
- 6
Transfer the carrots to a serving dish, sprinkle with chopped parsley, and serve hot as a side dish.
Cook it from the original
This recipe comes from foodleclub.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foodleclub.com