Vichy Carrots

1. 1

   Put carrots in a saute pan, season aggressively with salt and add a tablespoon of the vinegar.

2. 2

   Add cold water until it reaches halfway up the sides of the carrots.

3. 3

   Set pan over high heat and bring liquid to a boil.

4. 4

   Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes.

5. 5

   (If pan appears about to dry out during this process, add a splash or two of water.)

6. 6

   Once carrots are cooked through, discard any excess liquid in the pan.

7. 7

   Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots.

8. 8

   Season to taste with salt and pepper.

9. 9

   Serve immediately, or at room temperature, or cold from the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.