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Carrots Vichy

Tamasin Day-Lewis from Tamasin's Weekends
From Tamasin Day Lewis, a delicious classic French dish of tender carrots in a sticky buttery glaze

Carrots Vichy

Method

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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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Serves: 4

Prep: 20 min
Cook: 45 min

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
salt and fresh ground black pepper