carottes-vichy

🥘 Ingredients

• carrots 680 g
• brown stock 1 ½ cups
• water 1 ½ cups
• sugar 2 tbsp
• pepper
• butter 6 tbsp
• parsley 2 tbsp

1. 1

   Peel and quarter the carrots . Then cut them <5 cm long.
2. 2

   Boil the carrots slowly in the covered saucepan (3 l capacity) with either brown stock or bouillon if making glazed carrots or with water and a pinch of soda if making carottes vichy (the assumption is that pure noncalcareous bottled water produces a more delicate carrot), sugar , pepper , and butter for 30 to 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze. Correct seasoning.
3. 3

   Reheat just before serving and roll the carrots gently in the pan to coat them with syrup. Turn into a hot vegetable dish or arrange them around your roast, and sprinlkle with finely minced parsley .