Recipe courtesy of Laura Calder

Vichy Carrots

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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Ingredients

2 pounds carrots

4 tablespoons butter

Kosher salt

1 to 2 teaspoons sugar

Handful chopped fresh parsley sprigs

Directions

  1. 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.
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