Braden Family Cookbook
Chuck Braden
CARROTS VICHY Joy of Cooking 1967
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makes 2 big servings |
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2 cups of washed carrots sliced about ¼” thick (no need to peel….peel is good!) |
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½ cup water |
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2 TBSP unsalted butter |
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1 TBSP sugar |
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¼ TSP salt (1/2 TSP if kosher) |
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1 tsp fresh lemon juice (optional) |
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Bring water to a boil in a small pan. Add other ingredients. Cover and cook over “quick” (now what the heck is quick?…..I use medium high) until water evaporates. Take off cover and let carrots bask in the melted butter and sugar…they may even brown just a little.
Serve.
Chopped chives or flat leaf parsley sprinkled on top make them special!