Glazed Carrots (Vichy Style)

Ingredients

• 1 lb carrots, peeled, sliced 1/4" thick on the bias
• 1 tbsp butter
• 1 tsp sugar
• Pinch of salt
• Water to barely cover
• 1 tbsp fresh parsley or tarragon

Method

1. Place carrots in a single layer in a wide saucepan.
2. Add butter, sugar, salt, and just enough water to barely cover.
3. Bring to a simmer. Cook uncovered until water evaporates and carrots are tender and coated in a glossy glaze (12–15 min).
4. Toss with herbs.

What You're Practicing

• Glazing technique: cooking in liquid that reduces to a coating
• Simple, elegant, classical French side dish
• The butter and sugar create a natural sauce as the water reduces