Carrots Vichy

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

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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
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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

View all comments (6)

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