Carrots Vichy

This is a quasi-French carrot dish of the type often found in old cookbooks. I’ve included it because it works and is a great way to get carrots into those picky eaters.

The recipe is for four people. You need:

· 500g carrots
· 25g butter
· 1tsp sugar
· salt
· 1tbsp chopped parsley or cilantro (coriander)

Peel and julienne the carrots. You can either do this with a knife, or use a mandoline (food slicer) if you have one. This will not only make the dish look good, it will ensure quick cooking and an even finish.

Melt the butter in a saucepan, add the sugar and, when it has dissolved, the carrots. Cover and cook gently until the carrots are tender – about 5 minutes - shaking the pan from time to time to coat them with the glaze.

When the carrots are done, add a pinch of salt and the chopped parsley. Shake the pan to coat them evenly and serve at once.

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