And you thought boiled, sliced carrots were another word for boring? Not these ones: very good, very sweet, even the older ones that have been stored a few months.
- Put all ingredients except the parsley into a sauce pan, bring to a boil, then simmer uncovered until the carrots are tender and the water and liquid has been reduced to a thick glaze on the carrots.
- Serve garnished with parsley.
Now, to do this properly, you are supposed to buy a bottle of Vichy water and use that. Most people do the cheat using a pinch of baking soda. Some purists sniff that they can tell the difference; for what it's worth, British food expert Jane Grigson dismisses their claims. Just use a pinch of baking soda: too much will cause the carrots to break down a bit. If you are in a hurry and have the heat higher than you should while simmering, watch them closely and stir frequently or you'll end up with scorched carrots that you just have to toss. It's better to make them a day ahead, taking your time, and then zap the next day in a microwave to serve.
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