Carottes a la Vichy

Carottes a la Vichy

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Credit: Corey Siegel, CC
Sizzle, Summer 2013


500 grams carrots, sliced
500 grams Vichy water
5 grams salt
45 grams sugar
55 grams butter
1 T. parsley, minced


1. Peel carrots; slice into ΒΌ-inch rounds.

2. Combine all ingredients in heavy-bottomed saucepan; bring to a boil. Cook until water almost entirely evaporates. (Reduction may have consistency of syrup.)

3. Saute carrots in reduction, covering them with a brilliant coat.

4. To serve, place in a timbale; sprinkle with chopped parsley.

Sizzle - Summer 2013 Issue


2 servings


Side, Sizzle

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