Vichy carrots
Tender carrots with butter and parsley.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 1 bunch of fresh parsley
- 1000 g carrots
- 50 g butter
- 1000 ml sparkling water
- 1 pinch of salt — optional
- 5 g caster sugar
Preparation
Peel and slice the carrots. Wash and chop the parsley.
Use for the recipe: half a bunch of fresh parsley (prepare 1 bunch of fresh parsley).
half a bunch of fresh parsley1000 g carrots- knife
- peeler
- chopping board
Place the carrots, sparkling water, butter, sugar and optional salt in a suitably sized saucepan, with the liquid level with the carrots. Cover and simmer for about 40 minutes. Check the bottom.
50 g butter1000 ml sparkling water1 pinch of salt — optional5 g caster sugar- saucepan
- lid
- wooden spoon
Once tender, uncover and reduce the liquid until it coats the carrots. Add the parsley.
- saucepan
- wooden spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration