Vichy carrots

PennyAuthorPenny
00DifficultyBeginner

This can be made with parsnips too

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Yields1 Serving

 700g carrots sliced or cut into batons
 400 ml vegetable stock or water
 A good knob of butter
 1 tspn dark brown sugar ( optional )
 A few sprigs of picked thyme
 A couple of twists of black pepper

1

Put all the ingredients into a frying pan

2
3
4
5

Cover with a cartouche of greaseproof paper

6
7
8
9

Bring to the boil

10
11
12
13

Cook briskly for about 40 minutes until all you have left is a buttery glaze

14
15
16
17

Shake well and serve

Category

Ingredients

 700g carrots sliced or cut into batons
 400 ml vegetable stock or water
 A good knob of butter
 1 tspn dark brown sugar ( optional )
 A few sprigs of picked thyme
 A couple of twists of black pepper

Directions

1

Put all the ingredients into a frying pan

2
3
4
5

Cover with a cartouche of greaseproof paper

6
7
8
9

Bring to the boil

10
11
12
13

Cook briskly for about 40 minutes until all you have left is a buttery glaze

14
15
16
17

Shake well and serve

Vichy carrots