Vichy-style carrots
Serves: 6-8
Prep time: 10 mins Total time: 
Recipe photograph by Tara Fisher
Vichy-style carrots
Vichy-style is a cooking technique where vegetables are cooked in a little water with butter and sugar to create a nice buttery glaze
Serves: 6-8
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
71Kcal
Fat
4gr
Saturates
2gr
Carbs
7gr
Sugars
7gr
Fibre
3gr
Protein
1gr
Salt
0.2gr
Dick and Angel Strawbridge, Escape To The Chateau
The stars of Channel 4’s Escape To The Chateau share an exclusive Easter feast for you to recreate at home
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Dick and Angel Strawbridge, Escape To The Chateau
The stars of Channel 4’s Escape To The Chateau share an exclusive Easter feast for you to recreate at home
See more of Dick and Angel Strawbridge, Escape To The Chateau’s recipes
Ingredients
- 500g Chantenay carrots, trimmed and halved lengthways
- 20g butter
- 2 tsp caster sugar
- a squeeze of lemon juice
- 2 tbsp chopped chives or parsley
Step by step
- Put the prepared carrots in a saucepan with the butter, sugar, a pinch of salt and 175ml water. It won’t cover the carrots, but don’t worry. Bring to the boil, cover; simmer for 10 minutes.
- Remove the lid and continue to cook for 8-10 minutes or until the liquid has evaporated, tossing the carrots in the glaze as it reduces. Add a squeeze of lemon; scatter with the herbs.
