Carrot Vichy

This is a great side dish or accompaniment for any meat, fish or poultry. There are a few recipes floating on the internet with different ingredients, but I find this one the best. The natural sweetness of carrot and freshness of parsley does it all. The amazing thing is that you do not use neither sugar and definitely not salt. Easy, quick and yummy and only 3 ingredients!


carrots – as much as you need – cut into 3-4 mm buttons

flat leaf parsley  (leaves only) finely chopped 1 table spoon for each 4 large carrots

50 g of unsalted butter

How you do it:

Put the carrots into a pan , fill the pan with water, just enough to cover the carrots, add butter. If making a large quantity, it is better to use wide but shallow pan.

Quickly bring the carrots to boil, do not cover the pan with a lid. Boil the carrots on a high gas until all water has evaporated. It should take about 8 to 12 minute. If cooked longer, the carrots will be overcooked.

Cover the pan with a lid and shake well to coat all the carrots with melted butter.

Add chopped parsley and shake the pan again, just to distribute the parsley evenly. Serve immediately.

Bon appetite!



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