Vichy Carrots

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This is one of the best-known vegetable dishes of French cookery.
It is exceedingly simple, and makes a particularly welcome dish in the spring before the new peas and beans have arrived.”
Extract from French Provincial Cooking, Elizabeth David, 1977

Vichy Carrots

Serves 4
455g (1kg) carrots, sliced thinly * ½tsp salt * 1½tbsp sugar *45g (1½oz) butter * 1½ tbsp parsley, chopped

Put the carrots in a deep frying-pan and cover with water. Add the salt, butter and sugar. Simmer until the water has evaporated. Shake the pan to glaze the carrots, then sprinkle with parsley. Toss together and serve.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE FRENCH CONNECTION, a selection of authentic French recipes.

£15

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