French Glazed Carrots (Carottes Vichy)
Tender carrot coins simmer gently in butter, water, sugar, and salt until the pan reduces to a glossy French glaze.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
Ingredients
- 800 g carrots peeled and sliced into rounds
- 4 teaspoons sugar
- 60 g unsalted butter
- 1 teaspoon kosher salt
- 250 ml water
Instructions
Instructions
- Peel the carrots and slice them into even rounds so they cook at the same rate.
- Put the carrots, water, butter, sugar, and salt in a wide skillet. Bring to a simmer.
- Cut a parchment cartouche to fit the skillet and lay it directly over the carrots and liquid.
- Simmer gently until the carrots are tender and the liquid has reduced to a shiny buttery glaze, about 20 to 25 minutes.
- Remove the cartouche, toss the carrots through the glaze, taste for seasoning, and serve warm.
Notes
Use half as much table salt as kosher salt, or adjust flaky salt upward by half.
Optional variation: finish with chopped parsley or a small squeeze of lemon.