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Nutrition Facts
Serving Size 1 (97g) Recipe makes 4 servings
Calories 85
Calories from Fat 53		(61%)
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 224mg		9%
Potassium 179mg		5%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 1.6g	6%
	Sugars 5.7g
Protein 0.6g		1%
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Carrots Vichy

Recipe #373052 | 20 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: luvcook'n
May 20, 2009

This dish was named after the town by the same name. Lovely side dish that is quick and easy to put together. This can also be made with parsnips. The cooking time is variable....just cook until they are the way you like them.

SERVES 4 (change servings and units)

Ingredients

2 cups carrots or parsnips, peeled and sliced
1/2 cup boiling water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon lemon juice
chopped chives or parsley

Directions

1
Place all ingredients in saucepan except the chives/parsley.
2
Cook the carrots/parsnips over medium heat until the water evaporates.
3
Permit them to brown in the butter.
4
Serve them sprinkled with either chopped chives or parsley.

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Featured Reviews for This Recipe

From: PaulaG

On Jun 8, 2009

A very enjoyable side. The carrots were baby cut which were halved. They were garnished with fresh garden chivesl. Made for Family Picks during ZWT 5

1 person found this review helpful

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From: Babzy

On Jun 4, 2009

These tasted really good and were easy to make. I followed the recipe exactly but found that they were drenched in butter even after continuing to cook them for a few minutes after the water evaporated, so next time I'm only going to use one tablespoon of butter instead of two. I served these with Jerk Seasoned Steak and Garlic Herbed Mashed Potatoes (Bahama Breeze's Recipe). Made for ZWT5.

1 person found this review helpful

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From: NELady

On Jun 30, 2009

These were a nice change of pace for carrots. I had a ton in the fridge and didn't want the same old carrots as a side for dinner tonight, so I tried this recipe. I liked the sweet/sour tang from the sugar and lemon... I didn't have fresh chives or parsley, so I omitted the garnish. I had to cook the carrots a little longer than suggested to get them tender (maybe we just like super soft carrots). GNOME-TASTIC recipe!

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From: KissKiss

On Jun 10, 2009

Best carrots I've ever had. Ever. My son, who has never eaten any carrot I've ever served him, asked for seconds!!! I'm still recovering from the shock. Thank you for this easy recipe that's simple enough for a weeknight, but good enough for entertaining. Just wanted to mention that it took me about double the cook time given in the recipe (totally worth it). Made this with Honey Lemon Chicken and Potatoes With Rosemary for ZWT5 Jammin' Java Jivers.

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