Tenderly cooked carrots in special mineral water, sweetened and so enjoyed!
A dish of thinly sliced carrots that are cooked in a small amount of water (to be authentic it must be Vichy water, but any mineral-rich water will suffice), butter and sugar, then covered and cooked over low heat until tender. Vichy carrots are garnished with minced parsley.
Arguably, the best carrots to use for this delicious side
dish are young and freshly pulled from the ground, still with their fronds
attached. And while supermarkets do sell carrots in this condition, you're more
likely to find the carrots recommended here, the shapely Chantenay.
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Sat. Fat (grams)2.42
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.