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Nutrition Facts
Serving Size 1 (124g) Recipe makes 4 servings
Calories 99
Calories from Fat 53		(53%)
Amount Per Serving		%DV
	Total Fat 5.9g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 420mg		17%
Potassium 277mg		7%
Total Carbohydrate 11.6g		3%
	Dietary Fiber 2.1g	8%
	Sugars 7.5g
Protein 0.8g		1%
detailed view... how is this calculated?

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Glazed Carrots (Carottes Vichy)

Recipe #232735 | 45 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Bayhill
Jun 6, 2007

Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.

SERVES 4 (change servings and units)

Ingredients

1 lb baby carrot, peeled
2 teaspoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon fresh mint, chopped (or chopped parsley)

Directions

1
In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
2
Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
3
Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
4
Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

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Featured Reviews for This Recipe

From: ColCadsMom

On Sep 11, 2008

Jun 14, 2007: There is only 1 word to describe these carrots...PERFECT! Of course I've never been known to use just one word...These carrots were tender and full of flavor. Since my family likes candied carrots with tons of brown sugar and gobs of butter, I didn't know how this would go over with them. This perfectly brought out the natural sweetness of the carrots. I used 2 cups of water to cover the carrots, and my only substitution was using the parsley instead of mint, since parsley is what I had on hand. This will become a family favorite! For ZWT3. Thanks Bayhill! UPDATE: I make these carrots A LOT! I have made them with splenda instead of sugar, light butter, and even fat free promise spread, basil as the herb, dill as the herb, and any way you make it, they still come out DELICIOUS! This is by far my families favorite carrot recipe!!!!!

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From: Charmie777

On Nov 5, 2007

These were very good and easy. Next time I might increase the sugar and decrease the amount of water. Thanks Bayhill!!

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From: Sherrybeth

On Oct 29, 2007

These were very good and I loved the hint of mint with them. They didn't take me quite as long to make as the recipe said, so I was pleased about that. If you are looking for something different as a side, try this, I think you will like it.

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From: CraftScout

On Jun 15, 2007

These are so good. Sweet without being candied. I subbed in regular carrots and sliced them thin (it's what I had) and used fresh mint. I have to say a BIG thank you for putting an accurate cooking time. I was doubtful looking at the recipe, because I am used to cooking carrots much quicker than that, but I am glad I trusted the recipe!

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