Carrots Vichy

Course : French
Source:
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 pound carrots - scraped -- cut 1/2 inch thick slices
2 tablespoons butter -- cut in small pieces
2 cups water
1 teaspoon granulated sugar
1/4 teaspoon salt
1 teaspoon chopped parsley
 

Preparation / Directions:

In heavy saucepan, combine carrots, butter, water, sugar and salt. Cover. Bring to boil. Lower flame and simmer for 30 minutes. Shake carrots gently into pan, and continue cooking, shaking carrots occasionally, for 20 minutes more, or until they are golden brown. Sprinkle with parsley. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin


1 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More French Recipes