Vichy Carrots

Vichy Carrots

No ratings yet
Servings: 4
Calories: 101


  • 1 lb new carrots trimmed and scrubbed
  • 3/4 pint cold water
  • 1 oz butter
  • salt and freshly ground pepper
  • 1 tsp demerara sugar
  • chopped parsley to garnish


  • Put the carrots into a pan with the water, half the butter, a pinch of salt and the sugar. Bring to the boil and cook uncovered over a low heat, shaking occasionally towards the end, for about 45 minutes, until all the liquid has evaporated.
  • Add the remaining butter and ground pepper and toss the carrots until glazed. Sprinkle with parsley.
Calories: 101 kcal
Carbohydrates: 12 g
Protein: 1 g
Fat: 6g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 133 mg
Potassium: 365 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 19121 IU
Vitamin C: 7 mg
Calcium: 42 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating