Recipe for carottes vichy?!
Recipe for carottes vichy?
Answers:
Carottes vichy (Glazed carrots)
O.5 kg (1 lb) young carrots
2/3cup water
3O g (1 oz) butter
salt to taste
1 teaspoon sugar
1 tablespoon chopped parsley
freshly ground pepper
Scrape carrots and cut into thin slices. Place in a pan with water, butter, salt and sugar. Cover the pan and cook gently until tender, about 1O-15 minutes.
Remove the lid from the pan and cook briskly until the liquid in the pan has completely reduced, taking care not to burn. Shake the pan frequently so that the carrots are thoroughly glazed with the sugar and butter.
Toss with the parsley and freshly ground pepper and serve piping hot.
Source(s):
http://www.indorecipe.com/recipe.php?rec...
1 bundle of Carrots
butter 40g
1 Caster sugar spoon
Salt
Parsley
Preparation:
- To peel carrots and to cut them out of 4 mm thickness discs.
- To put in jumping, to add water (of Vichy; -) with the short-nap cloth of the carrot discs.
- To spread small a caster sugar cuiler
Cooking:
- To make cook in the jumping one covered during 40 minutes with soft fire, while turning over carrots from time to time.
- To check that it remains still enough of juice towards the end of cooking.
- To add a salt pinch and finely cut parsley. To be useful
- At the end of cooking prick carrots with a knife to check that they are cooked with your taste.
- To prefer the spring carrots in boot, which are more tender than the others.
Being a former chef who was trained in the 1970's in classical french cooking, we used to use actual Vichy water from France.
You should actually let the carrots cook uncovered until the water evaporates, the sugar and butter can be aded in the early or late stages, I would hold or check your salt to be the last thing you use, as it cannot be removed.
Start by bringing the water and sugar to the boil, then add your carrots, I just slice them on the bias, not to thick, then stir them until you see the water evaporating, at the end drop a knob of butter in finish the cooking the season, a bit of chopped parsley is nice or even fresh dill.