Carrots Vichy

From the Carrot Cookbook My favorite carrots

Cuisine: American

Main Ingredient: Carrots

Category: Side Dish

Difficulty: 1/10

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recipe by Admin
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Carrots Vichy

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1 poundBaby Carrots
1/2 cupWater
1 tablespoonButter
2 teaspoonSugar
Salt; to taste
Parsly; for garnish


1Place carrots in large haeavy bottom saucepan with the measured water butter and sugar. Cover the pan and cook for 5 minutes until the carrots are just tender.
2 Remove the lid, add a pinch of salt and continue cooking until all of the liquid has evaporated, leaving the carrots coated with a syrupy glaze. Serve sprinkled with fresh parsley.
  • Carrots Vichy

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