Tuesday, January 20, 2009

Carrots Vichy

In France many swear by cooking these carrots in the pure water of Vichy, said to best bring out the vegetable's delicate flavor, but in truth the dish is delicious made with good water of any origin.
Yield: Serves 4
1 pound carrots
2 tablespoons unsalted butter
1/4 cup water
1 teaspoon sugar

Diagonally cut carrots into 1/8-inch-thick slices. In a heavy saucepan combine butter, carrots, water, and sugar and cook, covered, over low heat, stirring occasionally, until tender, about 15 minutes.

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