Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Vichy Carrots
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- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 101
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 284 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 101
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 284 mg
Ingredients
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Directions
- Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.
