Vichy Glazed Carrots With Pan Fried Chicken Breasts Recipes

GLAZED CARROTS (CAROTTES VICHY)

Glazed Carrots (Carottes Vichy) image

Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.

Provided by Bayhill

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb baby carrots, peeled
2 teaspoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon of fresh mint, chopped (or chopped parsley)

Steps:

In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

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