- Mineral water
- Sugar or light honey
This is a take on a very old, classical French way of cooking carrots called Vichy style where you effectively make a glaze around the carrots from the cooking liquor. These are deliciously sweet and are a great accompaniment to a Sunday roast.
You can use whole baby carrots, Dutch finger carrots or large carrots as long as they are all cut evenly (e.g. baton, diced or sliced).
First peel and prepare the carrots and just barely cover with the mineral water in a thick bottomed pan. You will be part steaming, part boiling them. Add a good pinch of sugar (or splash of light honey), a pinch of salt and a good piece of butter.
Next place the pan on the heat, cover with a lid and bring to the boil, once boiling remove the lid and reduce the heat to a gentle simmer. The water will evaporate causing the carrots to steam and glaze from the butter and sugar.
When tender serve. If you used bunch carrots you could retain the fronds, wash and dry them and then chop and sprinkle over the carrots to garnish. The flavour sits somewhere between parsley and dill. Not surprisingly as they are all related to the same botanical family.