Carrots Vichy
By: Tamasin Day-Lewis From: Tamasin's Weekends
- Prep time:
- 20 mins
- Cook time:
- 45 mins
- Serves:
- 4
From Tamasin Day Lewis, a delicious classic French dish of tender carrots in a sticky buttery glaze
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Ingredients
- 700g Carrots, sliced into fingers
- 350-450ml chicken stock or water
- 1 tsp molasses sugar
- generous lump of Butter
- chopped chives or Thyme, (optional)to garnish
- black pepper
Method
1. Put the carrots in a saucepan with enough stock or water to half cover them. Add the molasses sugar, butter and salt and pepper. Bring to the boil, then cook briskly for about 45 minutes until all that is left of the liquid is a thick buttery coating.2. Shake the carrots to distribute the coating evenly. Tip into a warm serving dish and sprinkle with chives or thyme if you like.
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Latest Comment
maybe it meant 4 to 5 minutes
45 minutes? fourty five minutes? FOURTY FIVE MINUTES?
What are you using, fodder carrots?
...and I use to rate Tamsin Day-Lewis