Vichy carrots recipe

203 ratings Rate
  • Serves 6
  • 30 mins
  • 61 calories / serving
  • Healthy
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Halve any large carrots and place in a large saucepan with the butter, sugar and a pinch of salt. Cover the carrots half way with water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 15-20 minutes until just tender.

Turn up the heat and cook until the water has evaporated and you’re left with a buttery glaze. This will take 5-10 minutes. Stir in the parsley and season to taste.

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  • Ingredients

  • 750g (1½lb) chantenay carrots
  • 15g (½oz) butter
  • 2 tsp caster sugar
  • 2 tbsp finely chopped fresh parsley, to serve
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  • Energy 255kj 61kcal 3%
  • Fat 2.7g 4%
  • Saturates 1.4g 7%
  • Sugars 8.2g 9%
  • Salt trace 0%

of the reference intake
Carbohydrate 8.7g Protein 1g Fibre 4.1g


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