Carrots Vichy

Supposedly, the pure waters of Vichy, France are optimal for cooking carrots, but really to make this recipe wicked simple and wicked tasty, I find that lemon-lime soda (think Sprite or 7-Up) really works a treat!

Seasoning the carrots with a bit of salt and black pepper, adding a dab or two  of unsalted butter, and a very little bit of sparkling soda, then cooking over low heat for about 45 minutes, until the carrots are tender and the cooking liquids have become a glaze works a treat.

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

Add the carrots to a medium pot along with the butter, Seasoned Salt, black pepper, soda, and, if you are using it, about one tablespoon of rosé.

Cover and cook over low heat, stirring every now and then, until the cooking liquids have reduced and the carrots are glossy and nicely glazed.

Sprinkle with chopped fresh parsley before serving.

Note: if you look in your market’s ethnic foods section, you can find Mexican Sprite or 7-Up, both made with real sugar instead of corn sweeteners.

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