My F&W
quick save (...)

Vichy Carrots

  • SERVINGS: 6
  • FAST
  • VEGETARIAN

This French classic was traditionally prepared with the mineral-rich water for which the town of Vichy is famous.

Plus: More Vegetable Recipes and Tips

  1. 1 tablespoon unsalted butter
  2. 1 tablespoon olive oil
  3. 1 1/2 pounds young carrots, sliced 1/4 inch thick on the diagonal
  4. 1 tablespoon vermouth
  5. Salt and white pepper
  6. 2 teaspoons dark brown sugar
  7. 1 tablespoon finely chopped fresh parsley
  1. In a large heavy saucepan, melt the butter in the olive oil. Add the carrots and cook over moderately high heat until beginning to soften. Add the vermouth, 1 tablespoon water and salt and white pepper. Reduce the heat, cover partially and cook, stirring occasionally, until the carrots are tender, about 5 minutes; add more water if necessary.
  2. Increase the heat to high and add the brown sugar. Toss constantly until the carrots are slightly browned and glazed, 3 to 4 minutes. Sprinkle the parsley on top and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.