Vichy Carrots

1. 1

   In a large heavy saucepan, melt the butter in the olive oil.

2. 2

   Add the carrots and cook over moderately high heat until beginning to soften.

3. 3

   Add the vermouth, 1 tablespoon water and salt and white pepper.

4. 4

   Reduce the heat, cover partially and cook, stirring occasionally, until the carrots are tender, about 5 minutes; add more water if necessary.

5. 5

   Increase the heat to high and add the brown sugar.

6. 6

   Toss constantly until the carrots are slightly browned and glazed, 3 to 4 minutes.

7. 7

   Sprinkle the parsley on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.