- Yield : 3-4 bowls
- Servings : 3-4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 40m
A very easy to make side of Vichy carrots that goes very well with grilled meats and fish.
- 6-8 carrots,depending on size
- 15 g butter
- quarter tsp salt
- 1 tsp caster sugar
- Few mint sprigs
- Freshly ground black pepper
Peel the carrots and cut them into batons Put the butter,salt and sugar in a saucepan and heat gently to melt the butter. Don't add more salt as the liquid will all evaporate, over salting the dish. Stir in the carrots and add enough water to come halfway up the carrots.
Increase the heat to medium and put the lid on, leaving a small gap for steam to escape. Simmer until the carrots are tender and most of the water has evaporated.
Turn down the heat and remove the lid. Remove the carrots. Allow the remaining liquid to reduce to glaze. Stir into the carrots to make sure they are evenly coated.
Finely chop the mint and season the carrots with pepper. Stir in the herbs and serve.
Leiths – How to cook
1. You can add parsley instead of mint.
2. Spices like cumin or coriander can be roasted and freshly crushed and added to give a different flavour.