Carrots Vichy – a delicious recipe with Water, Carrots, Butter, Sugar, Salt, Parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
The trick is knowing how hot your stove cooks, and knowing how much water you'll need. The goal is to get the water to boil away in the span of 20 - 25 minutes. If it takes too long to boil away, the carrots will be mushy. Not enough water will shorten the cooking time and leave the carrots too crunchy.
2
-Combine all of the ingredients in a large sauce pan, on high heat. Set a timer for 20 minutes. That's it. I told you it was simple!
3
-Bring to a rolling boil.
4
-Boil, uncovered, for approximately 20 minutes. The carrots are finished when they start sizzling in the butter mixture left at the bottom of the pan. If you are at the 20 minute mark and there's still a lot of water, scoop out the carrots and boil down the glaze until it is reduced to a syrup. If the carrots start sizzling before the 20 minutes are up, add a little bit more water to extend the cooking time as needed.
5
Done!
288
kcal
Calories
17
g
Fat
34
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups Water, 2 pounds Baby Carrots, 6 Tablespoons Butter Or Margarine, 3 Tablespoons Sugar, and more.
Yes, Carrots Vichy falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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