Vichy carrots
This is a French classic: slow-cooked carrots coated in a glistening layer of (vegan) butter and seasoned very simply with parsley, salt and pepper. It goes beautifully with any legume/grain combo, to add some vegetables & fiber to a meal.
Recipe taken from France Vegetalienne.
Ingredients
- 1 kg carrots
- 10g neutral oil
- 15g white sugar
- 1/2 tsp salt
- 10g margarine
- parsley
Instructions
- Peel & chop carrots in medium-size slices, and put them in a pot (yielding ~1kg).
- Pour water over the carrots almost up to the height of the carrots (but not quite). Add the oil, sugar and salt, bring the whole to a boil.
- Let it cook until water evaporates completely and the carrots are nicely coated in a thin layer of oil. Stir from time to time to cook all carrots evenly. Be careful not to burn the carrots!
- Turn off heat, add margarine and parsley, stir, and serve!