Glazed Carrots Recipe
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Carottes Vichy

- 1 1/2 pounds fresh, young, tender, sweet carrots
- Vichy water or other plain carbonated water (or just use tap water)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons butter, plus more to season
- 2 tablespoons chopped fresh parsley
Peel the carrots and slice in thin (about 1/8 inch) rounds. Place the sliced carrots in a skillet and just barely cover with water. Sprinkle on the sugar, salt and dot with butter. Give everything a quick stir.
Bring the carrots to a boil over medium heat and then turn heat to low. Cover the skillet and cook the carrots between 5 and 10 minutes, or longer if you like overcooked vegetables.
Remove the cover and drain off all but a couple of tablespoons of water. Cook a little longer to evaporate the water, stirring to glaze the carrots without burning. Stir in butter to taste and the chopped parsley. Serve immediately.
Makes 4 to 6 servings.
Variations on Glazed Carrots Recipe
- Add a couple of cloves to the cooking water.
- Add a chopped onion and cook along with the carrots.
- Substitute chopped chives or chervil for the parsley.
- Add a little minced garlic at the end.
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