French Glazed Carrots (Carottes Vichy)

Silky, caramelized carrot coins that taste like you've spent all day fussing—but they're ready in 20 minutes and need almost no attention. This is French elegance masquerading as effortless.

Ingredients:

• 750g carrots, peeled and sliced into 1cm coins
• 50g butter
• 250ml water
• 1 teaspoon sugar
• ½ teaspoon salt
• Pinch of white pepper
• 1 tablespoon fresh parsley, finely chopped (optional)

Method:

1. Place carrots, butter, water, sugar, and salt in a wide pan and bring to a boil.
2. Reduce heat to medium and simmer uncovered for 15–18 minutes, stirring occasionally, until the carrots are tender and the liquid has mostly evaporated.
3. Continue cooking gently until a light glaze forms around the carrots, glossy and golden.
4. Season with white pepper, scatter with parsley if you like, and serve immediately.

Full recipe at RecipeTin Eats →

Chef's tip: Don't stir constantly—let the carrots sit for the last few minutes so they catch color and develop a caramelized edge on one side. That's where the magic happens.