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Soups · Recipe No. 417

Vichy Carrots

Vichy Carrots made with carrot, butter and fresh parsley. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Peel and wash the carrots which should be no larger than 2cm in diameter.

  2. Cut into 2mm thin slices on the mandolin or with a knife.

  3. Place in a pan with a the salt, sugar and butter. Cover with Vichy water.

  4. Cover with butter paper and boil steadily.

  5. When the water as evaporated the carrots should be cooked if not Place a little more water into the pan.,.

  6. When tender toss over a hot flame.

  7. Serve with chopped parsley.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “sr417”.