GLAZED PARSLEY CARROTS

Glazed Parsley Carrots image

This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.

Provided by Pierre Franey

Categories easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Previous Next

Ingredients

1 1/4 pounds carrots, trimmed and scraped
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
1/4 cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams