Vichy Carrots
A simple yet elegant French side, these Vichy carrots are gently simmered until tender, then glazed in butter and brown sugar for a glossy finish. Lightly sweet with a hint of parsley freshness, they pair beautifully with rich mains like Steak au Poivre or Dijon chicken.
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2-4 SERVINGS
INGREDIENTS
- 7 fresh carrots, long and thin
- 2 tablespoons butter
- 1 tablespoon brown sugar
- Water
- 1 tablespoon fresh parsley, chopped
- Sea salt
- Cracked pepper
HOW TO MAKE IT
- Peel the carrots and trim both ends. Cut them on a diagonal into pieces about 2 inches long, slicing any thicker pieces in half lengthwise.
- Melt the butter in an 11-inch STAUB skillet over medium heat. Add the brown sugar and whisk to combine until smooth. Add the carrots and toss to coat.
- Pour in enough water to nearly submerge the carrots. Bring to a boil, then reduce the heat to medium-low and let simmer for 15 to 20 minutes, stirring occasionally, until the carrots are tender and the liquid has mostly evaporated.
- Stir in the parsley and season with sea salt and cracked pepper. Remove from the heat and serve while warm, spooning the glossy glaze over the carrots.
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