Ingredients
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1
-
2
-
2
-
1/2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Glazed Carrots (Carottes Vichy),Posted for the ZWT-France. These carrots are named for the town of Vichy. From “LaVarenne’s Basic French Cookery” cookbook.,Made as written for your most recent Football Pool win – We eat carrots a lot & esp liked your version. They were a tasty, easy-fix & an unexpected way to use my balcony-grown & thriving fresh mint. Served w/fish fillets & baby potatoes, these carrots were a big success. Thx for sharing this recipe w/us & CONGRATS for continuing your winning ways in the Football Pool.
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Steps
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1
Done
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In a Medium, Shallow Saucepan, Add Carrots, Sugar, Butter, Salt and Enough Water to Cover. Bring to a Boil. |
|
2
Done
|
Reduce Heat and Simmer Uncovered For 8 to 12 Minutes, or Until Carrots Are Almost Tender. |
|
3
Done
|
Turn Up Heat to Boil Rapidly Until All the Liquid Has Evaporated to Form a Shiny Glaze. Toward the End of Cooking Time, Watch Carefully So Sugar Does not Caramelize. Taste For Seasoning. |
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4
Done
|
Just Before Serving, Add Chopped Mint or Parsley; Toss. Spoon Into a Serving Dish. |
