French · 25 min · serves 4

Vichy Carrots

Kept by The Bhook kitchen

Ingredients

• 600 g carrots
• 20 g butter
• 2 tsp sugar
• 1/2 tsp salt
• flat-leaf parsley
• 150 ml water
• black pepper

Method

1. Peel and slice carrots into rounds, about as thick as a coin.
2. Put carrots in a wide pan with butter, sugar, salt, and enough water to barely cover. Bring to a gentle boil over medium heat.
3. Cover and simmer for 12 min. The carrots should be just soft when poked with a fork.
4. Remove the lid. Cook another 5-8 min on higher heat, shaking the pan occasionally, until most liquid is gone and carrots look glossy.
5. Season with black pepper. Chop parsley and stir it in off the heat. Serve warm.

Don’t rush off the extra water at the end. The carrots should end up shiny, not soupy.