rebecca's pocket

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rebecca's carrots vichy

this is my simplified version of the classic dish
[preparation time: 15 minutes]
yield: 4 servings

4 medium carrots (about 8 ounces)
1 TB butter
parsley, chopped (see variations below)

Evenly slice the carrots.

Melt the butter in a saucepan set over medium heat. Add the carrots and enough water just to cover the carrots. Bring the water to a simmer, and cover the pan. Let cook until the water has mostly evaporated and the carrots are tender but not mushy (about 7 minutes, depending on the size and cut of your carrots).

Uncover pan and let water boil off. Add the parsley and stir. Serve immediately.

Variations:
» Try other fresh herbs if you have them on hand. Cilantro and thyme are both good.

Notes:
» Many recipes call for soda water or Vichy water I don't bother, but you might like to try it.
» Many recipes call for sugar to go in with the butter. My version is plenty sweet for me, but if you have particularly old or tasteless carrots, you might like the additional sweetness.

rebecca blood
may 2007