Vichy Carrots

This is a simple dish, but there are several details that are important such as letting the carrots rest in the salt and sugar, and letting the warmed carrots rest.

Ingredients:

 

• 2 lb(s) carrots
• 4 Tbs butter
• 2 teaspoons of sugar
• 1/4 teaspoon of salt
• a handful of chopped fresh parsley
• 1 pinch baking soda
• 1 teaspoon of lemon juice

Procedure:

 

• Slice the carrots into coins.
• Put carrots in a large sautee pan and pulverize with sugar and salt and let stand for at least 20 minutes.
• Add the butter and 1/2 cup of water to the pan.
• Bring to a gentle simmer.
• Move pan away from the fire, cover and let stand for at least 20 minutes.
• Add a pinch of baking soda, turn the fire back on and cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Some caramelization is desirable.
• Scatter the parsley and lemon juice over, stir, and serve.