Carrots Vichy

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By: Tamasin Day-Lewis From: Tamasin's Weekends

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This recipe is classed as easy

Rating 3.66 / 5 (53 votes)

Prep time:
20 min
Cook time:
45 min
Serves:
4

From Tamasin Day Lewis, a delicious classic French dish of tender carrots in a sticky buttery glaze

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

 

LOLZ!! 45 minutes. Yeah... sounds about right!!

Nick27 Nick27  Posted 27 Mar 2012 10:10 AM
 

Is this less expensive then night vision goggles?

coreyC70592 coreyC70592  Posted 19 Jan 2012 10:08 AM
 

Try covering the carrots with mineral water instead of stock.
Mine regularly take more than an hour to reach the sticky stage, but they are delicious, my wife won't have them any other way!

UK Style3141 UK Style3141  Posted 17 Dec 2010 1:00 AM
 

What twaddle...cook briskly for 45 minutes,gee all that would be left is the pot.

gordonD2149 gordonD2149 Posted 23 May 2010 5:43 PM
 

Easy as stated with delicious result.

jme17 jme17 Posted 14 Nov 2009 2:37 PM
 

Still 45 minutes?

carrot_mash carrot_mash Posted 12 Aug 2009 10:32 PM
 

my sentiments too lectricuk, 45 minutes, not be many nutrients left in the carrots after all that time :((((

underbank underbank Posted 03 Aug 2009 11:01 PM
 

my 15 year old son can't stand cooked carrots but woofs these down,so easy to make, delicious

Anonymous Anonymous Posted 03 Jul 2009 1:26 PM
 

maybe it meant 4 to 5 minutes

lectricuk lectricuk Posted 05 Oct 2008 9:45 AM
 

45 minutes? fourty five minutes? FOURTY FIVE MINUTES?
What are you using, fodder carrots?
...and I use to rate Tamsin Day-Lewis

carrot_mash carrot_mash Posted 30 Jul 2008 5:05 PM