← Nouns Cooking · French

Ingredients

• 600 g Carrot, peeled and sliced into 5 mm coins
• 30 g Butter
• 1 tsp Sugar
• ½ tsp Salt
• 250 ml water (Vichy or other sparkling mineral water if you have it)
• 1 tbsp Parsley, finely chopped

Method

1. Put the carrots, butter, sugar and salt in a wide pan in a fairly even layer and pour in just enough water to almost cover them.
2. Bring to a simmer over medium heat and cook uncovered for 12–15 min, shaking the pan now and then, until the carrots are tender and most of the water has evaporated.
3. Keep cooking for 2–3 min more, tossing, until the last of the liquid becomes a shiny glaze that coats the carrots. Do not let them brown.
4. Toss with parsley, taste for salt and serve.

Tips

• If the carrots are tender before the water has gone, turn up the heat to reduce it quickly.
• Use olive oil instead of butter for a vegan version.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food