Carottes Vichy
============== 2020-05-08

Comment: originally, carrots cooked simply with Vichy water and a little butter, which should have been good, but we can do better as evidenced by the recipe below.
To cut the carrots into thin slices and if possible fluted, use a mandolin or a wavy fries cutter.
If after all the liquid has evaporated, the carrots are still too crunchy, add a little water and continue cooking for a few more minutes.

4 people as a side dish


600 g carrots
8 dl light chicken broth
2 crushed garlic cloves
1 good pinch of sugar
60 g butter
parsley (opt)


Cut the carrots into slices 4 to 5 mm thick (see text)
Peel the garlic clove(s)
Chop the parsley (opt)


In a saucepan, melt the butter over low heat and add the sugar.
Add carrots and crushed garlic, and stir well.
Add the liquid which should just cover the carrots.
Cook over medium heat (small boil), without lid, for ~20 min or even a little more, until all the liquid has evaporated.
Stir occasionally, especially towards the end so that the carrots do not stick to the pan.
During cooking, taste and add a little salt if necessary.
Lightly pepper and sprinkle with chopped parsley before serving.