Parfait! Carrots Vichy

Normally made with sparkling water, some lemon juice, a dash of white vermouth, and sugar; this most excellent glazed carrot recipe easily adapts to using lemon-lime soda, thus cutting out the need for sugar and lemon juice; and, as it turns out, a dash of a decent rosé works every bit as well as the vermouth, so, double bonus!

It is also super easy to make, and calls for next to no tending of the pot, which is kinda surprising for a French recipe, so, I guess, triple bonus!

•1 lb carrots, peeled and cut into thin spears
•2 tbsp unsalted butter
•1/4 cup lemon-lime soda
•Dash of rosé wine
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•Chopped fresh parsley

Add all of the ingredients, except for the parsley to a large pan and cook, stirring every now and then, over low heat, until the carrots are tender and the butter, soda, and wine mixture have reduced to a lovely glaze on the carrots; about 15 or 20 minutes.

Toss on the chopped parsley and serve.


Dead simple and so very tasty!


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