Vichy carrots – serves 4
- 6-8 carrots
- 15g butter
- small pinch of salt
- 1 tsp caster sugar
- few mint sprigs
- few parsley sprigs
- black pepper
Peel the carrots and cut into batons.
Put the butter, salt and sugar in a saucepan and heat gently. Stir in the carrots and add enough water to come halfway up.
Increase the heat to medium and partially cover. Simmer until the carrots are tender and most of the water has evaporated.
Turn down the heat and remove the lid. Reduce the remaining liquid to a glaze, stirring to ensure the carrots are evenly coated and don’t stick.
Finely chop the mint and parsley – you need about a ¼ tsp of each. Season with pepper, stir in the herbs and serve.
(Original recipe from Leiths How to Cook, Quadrille Publishing Limited, 2013)