Glazed Carrots with Parsley (Carrots Vichy)

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For a family dinner, I was recently looking around for a good way to serve carrots, and I spotted a Pierre Franey recipe on the NY Times recipe website.  It was both simple and very tasty.

1-1/2 lbs. of carrots, peeled and thinly sliced

½ tsp. sugar

¼ cup water

1 Tbs. lemon juice

2 Tbs. salted butter

2 Tbs. finely chopped parsley

Salt and pepper to taste

Put the carrots in a saucepan with all the other ingredients except the parsley.  Stir well.  Cover tightly and cook over medium-high heat, shaking the pan occasionally, for about 7 minutes, or until the carrots are tender, and the liquid has evaporated to form a glaze.  If necessary, add a little more water to ensure that the carrots are cooked and do not burn.  Add the parsley and serve.


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