Carottes Vichy

Ingredients

• 600 gcarrots — peeled and sliced into coins
• 2 tbspbutter
• 250 mlwater or light stock
• 1 tspsugar
• 2 tbspparsley — chopped
• to tastefine salt and white pepper

Method

1. Peel and slice 600 g of carrots into uniform rounds about 1/4 inch thick. This ensures that the carrots cook evenly and at the same rate, resulting in a consistent texture throughout the dish.
2. In a medium-sized sauté pan, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and begins to foam, add the sliced carrots to the pan. Stir them gently to coat each piece in the butter, which will help to enhance their natural sweetness.
3. Pour 250 ml of water or light stock into the pan with the carrots. Add 1 teaspoon of sugar to the liquid, which will help to create a subtle glaze on the carrots as they cook. Stir to combine, then bring the mixture to a gentle simmer.
4. Season the carrots with fine salt and white pepper to taste. Cover the pan with a lid, allowing the carrots to braise in the liquid. Cook until the carrots are tender when pierced with a fork and the liquid has reduced to a glossy glaze, which should take on a slightly syrupy consistency.
5. Remove the lid and increase the heat slightly to medium-high. Stir the carrots occasionally, allowing them to pick up a light glaze from the reduced liquid. This step enhances the flavor and gives the carrots a beautiful sheen.
6. Once the carrots are fully tender and glazed, remove the pan from the heat. Stir in 2 tablespoons of finely chopped parsley to add a fresh, herbal note that complements the sweetness of the carrots.
7. Taste the dish and adjust the seasoning if necessary, adding more salt or pepper to suit your preference. Serve the Carottes Vichy hot or warm as a side dish, allowing its inviting aroma to draw everyone to the table.