Milky Carrots Recipes

FRENCH VICHY CARROTS

Steps:

• Peel the carrots and chop them on a diagonal into pieces about ½ inch thick.
• Add the butter, carrots, water, and sugar to a sauté pan and cook, covered, over low heat, stirring occasionally, until tender, about 20 minutes.
• Once the carrots are soft and most of the liquid has evaporated, they're done. If required, add an extra splash of water if needed to cook the carrots longer.
• Season to taste with salt and pepper, toss the carrots with the parsley and serve.

VICHY CARROTS

Steps:

• Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
• Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
• Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.

VICHY CARROTS

Steps:

• Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.

MILKY CARROTS

Steps:

• Glaze the onion in butter.
• Add the carrots, the milk and some pepper (to taste).
• Leave to simmer on medium heat for 15 minutes, stirring from time to time.

GLAZED CARROTS (CAROTTES VICHY)

Steps:

• In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
• Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
• Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
• Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.