Parfait! Carrots Vichy

CarrotsLemonParsleyVertbfLOSimple to make, tasty, good for you, and kinda elegant – what more could you ask from a vegetable?

Carrots cooked in sparkling water with a bit of butter and sugar and a dash of vermouth – and I’ve read of some folk who use champagne in place of the sparkling water – mebbe for New Year’s…

•2 cups thinly sliced, peeled carrots
•1/2 cup sparkling water
•2 tbsp butter
•1 tbsp sugar
•1/4 tsp salt
•1 tsp lemon juice and/or a dash of white vermouth

Add all the ingredients to a sauté pan, cover and simmer, stirring occasionally, for about 15 minutes, until the carrots are tender and the liquid has been reduced to a glaze.






What could be simpler?

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