Vichy Carrots

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Wonderful quick receipe. I like the use of the lemon-lime soda - it added a nice taste and was a good subsitute for the Vichy sparking water found in the region that this dish is named for. I used my herb garden parsley and added 1 tsp of brown sugar, my husband likes his carrots sweet!

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I loved these! They were even better the next day. My kids were excited about eating carrots cooked with Sprite, so, for once, we didn't have to argue about them finishing their veggies. I cut my (rather plump baby carrots in fourths lengthwise so they would cook through in less time. I'm not a crunchy carrot fan. Cut that way, they were just tender by the time the liquid reduced: perfect!

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I was so stoked as this was too easy to make and tasted awesome!

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I have been making Carrots Vichy for about 40 years from a French recipe. This is not it. This wonderful side dish has carrots either baby or sliced cooked in: 1/4 to 1/2 cup of water, 3-4 tbls butter, 1-2 tbl sugar and a squeeze of lemon juice. Ingredient amounts depend on how many carrots one is cooking.
Cover and place over high heat until water boils away and only butter and sugar are left. Turn down heat and watch closely as the carrots caramelize, being careful not to burn them. Voila! REAL Carrots Vichy.

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I love this recipe as written, but it's also delectable with globe carrots w/ a 3-4 inch stem on, fresh sage and chicken stock. After the veggies cook and are removed, add a little milk to the sauce, let it reduce uncovered, and then pour it over the veggies, and you have a great little twist on this fabulous recipe!