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Article: Carrots Vichy

Carrots Vichy

Servings: 4

Author: James Kirkley


  • 8 carrots – peeled
  • 2 tablespoons, butter
  • 2 teaspoons, sugar
  • 1/2 teaspoon, salt
  • pepper – to taste
  • 1 tablespoon, parsley – chopped



Slice carrots into thin 1/8 inch disks.

Place carrots in large non-stick frying pan. Barely cover with water. Add butter, sugar and salt. Pepper comes later.

Bring to a boil over medium high heat, stirring occasionally. Let water boil completely away. The carrots will start to saute in the butter and the sugar will caramelize and coat them. Saute the carrots until they
start to get brown. Sprinkle with pepper and serve immediately. Garnish with parsley.