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.
Gardens Illustrated illustrations 2017 ... part 2 - Here is my round-up of the linocut illustrations for Frank Ronan's monthly column in Gardens Illustrated magazine for July to December 2017 (the illustrati...
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