Cherry & Dennis Helper Habitat
French Vichy Carrots with Parsley
法式牛油香草燴甘筍
Recipe overview
Even carrot rounds simmer in stock, butter and a little sugar until tender and coated in a clear parsley-flecked glaze.
01
Ingredients
Main ingredients
- 700 g carrot
- 40 g butter
- 2 tsp sugar
- 300 ml vegetable stock
- 15 g parsley
- 1 tsp salt
02
Tools
- vegetable peeler
- knife
- cutting board
- frying pan
- lid
- wooden spoon
- measuring cup
- measuring spoons
- serving plate
- timer
03
Steps
Step 1
Peel the carrots
Peel all 700 g carrots from stem to tip and trim both ends so no tough skin remains.
Step 2
Slice the carrots into rounds
Cut all carrots crosswise into even 5 mm rounds so every slice becomes tender at the same time.
Step 3
Chop the parsley finely
Wash and dry all 15 g parsley, remove thick stems, and chop the leaves finely; keep it aside for the final step.
Step 4
Spread the carrots in a wide pan
Arrange all 700 g carrot rounds in a wide saucepan in no more than two layers so the liquid reduces evenly.
Step 5
Add stock, butter, sugar and salt
Add all 300 ml vegetable stock, 40 g butter, 2 teaspoons sugar and 1 teaspoon salt to the carrots.
Step 6
Bring the liquid to a gentle simmer
Heat over medium-high until the butter melts and small bubbles rise steadily, then reduce to medium-low.
Step 7
Cover and cook the carrots
Cover and simmer over medium-low heat for 12 minutes, shaking the pan once halfway, until the rounds are nearly tender.
Step 8
Uncover and reduce the liquid
Remove the lid and simmer over medium heat for 5 minutes until only a shallow buttery syrup remains.
Step 9
Turn the carrots in the glaze
Use a wooden spoon to turn every carrot round gently through the forming glaze without breaking the softened slices.
Step 10
Cook until glossy and tender
Continue over medium-low heat for 3 minutes, turning constantly, until the carrots are fork-tender and coated in a clear glossy glaze.
Step 11
Fold in the parsley
Turn off the heat, add all 15 g chopped parsley, and fold until green flecks are evenly distributed through the glazed carrots.
Step 12
Serve the carrots warm
Transfer all glazed carrots and every spoonful of glaze to a warm serving dish and divide into 4 portions.
Common mistakes
- Uneven slices cook at different rates.
- High heat after uncovering burns the sugar glaze.
Tips
Use a wide pan so the stock reduces rather than steaming the carrots.
Add parsley only after switching off the heat to keep it green.
