JOANNA'S FOOD: family cooking, from scratch, every day


Wednesday, June 17, 2009

Vichy carrots - and with a balsamic twist

















Vichy carrots are a great way to use up old carrots. Simply slice them fairly small, put them in a pan with a knob of butter, a sprinkling of sugar or honey, and a little water. Cook on a high heat, shaking occasionally, and add more water if necessary. You need to be cautious with the water, because it should all have evaporated when the carrots are ready, covering them with a syrupy coating. When they're done, add some chopped parsley (I didn't have any).

And if you like, add a little balsamic vinegar before serving. That's what I meant to do for Lettice's lunch today, as she loves balsamic ... but I forgot. Hey ho.

5 comments:

Sophie said...

Lovely way to serve them indeed! Yum!

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Sam said...

I really like cooking carrots this way, I usually use honey, butter and thyme when I make them.

katiez said...

Where does the 'Vichy' come from? Regardless, they look and sound delicious. I love carrots, anyway...

Ravenous Couple said...

great tip! will have to try this someday