Vichy Carrots

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

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  • Servings: 6

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  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2 pounds young carrots, sliced 1/4 inch thick on the diagonal
  • 1 tablespoon vermouth
  • Salt and white pepper
  • 2 teaspoons dark brown sugar
  • 1 tablespoon finely chopped fresh parsley

How to make this recipe

  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.

Published February 1996

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