Vichy carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Carrots; trimed and scraped |
| Salt and pepper to taste | ||
| 1 | teaspoon | Sugar |
| ¼ | cup | Water |
| 4 | tablespoons | Butter |
| Parsley; chopped | ||
Directions
Cut the carrots into thin rounds. There should be about 4 cups. Put them in a skillet and add the salt, pepper. sugar, water and butter.
Cover with a round buttered waxed papper and cook over moderately high heat, shaking skillet occasionally. Cook about 10 minutes, until carrots are tender, the liquid has disappeared and theya re lightly glazed. Take care they do not burn. Serve sprinled with chopped parsley.
Nutritional information per serving: 118 cal; 1 g pro, 12 g carb, 8g fat (57%)
Source: Miami Herald 2/29/96 Craig Claibourne classic formatted by Lisa Crawford 3/12/96
Related recipes
- Algerian carrots
- Carrot
- Carrot & zucchini vichyssoise
- Carrot and zucchini vichyssoise
- Carrot ginger vichyssoise
- Carrot vichyssoise
- Carrot vichyssoise with orange nectar
- Carrots
- Carrots (herbed style)
- Carrots in vinegar
- Carrots puree
- Carrots vichy with thyme
- Carrots vinaigrette
- Company carrots
- Italian carrots
- Moroccan carrots
- Moroccan-style carrots
- Orange carrots
- Parslied carrots
- Quick carrots