Very French, Very Vichy Carrots

Adaptation of a recipe originating in the town of Vichy in France.

1 lb. carrots- if very slender, leave whole; otherwise slice into coins

2 Tbsp. butter

1/2 tsp. salt

1 tsp. organic cane sugar

1-2 Tbsp. rough-chopped carrot tops, or parsley

Place carrots in sauté pan with butter, salt, sugar, and enough water to just barely cover –about 1/2 cup. Bring to a boil, then decrease heat right away to a low-simmer. Cook gently, tossing occasionally, until the carrots are crisp-tender and the liquid is nearly gone, and have been reduced to a glaze. Toss in chopped carrot tops or parsley.

If you wish, lay on a bed of unchopped carrot top or parsley sprigs to serve.

Note: you can add a pinch of baking soda midway through cooking. It adds a slightly tangy taste and encourages the carmelization process. If you do this, be careful to watch the dish so that the carrots don’t get overdone.

Recipe created or adapted by Liz Talley, Urban Graze

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