Glazed Parsley Carrots

By Pierre Franey

Glazed Parsley Carrots
Karsten Moran for The New York Times
Total Time
15 minutes
Rating
5(1,042)
Comments
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This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.

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Ingredients

Yield:4 servings
  • 1¼pounds carrots, trimmed and scraped
  • Salt and freshly ground pepper to taste
  • ½teaspoon sugar
  • ¼cup water
  • 1tablespoon fresh lemon juice
  • 2tablespoons butter
  • 2tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

114 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 396 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.

  2. Step 2

    Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

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Ratings

5 out of 5
1,042 user ratings
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Comments

dafydd

The recipe says "cover tightly" and "until ... the liquid has evaporated." Either the author has an interesting definition of "tightly," or I do. After the seven minutes, I uncovered, turned off the heat, and let the remain liquid cook off, stirring all the while...

Ralph

I've made a variation of this dish for many years — Julia Child's version but with canned beef stock. I usually serve it with mac and cheese. It's a great fall or winter dish.

Ruby

How do you "cut the carrot into very thin slices" so that it looks like the photo of the Glazed Parsley Carrots?

Amy U.

Made this with orange juice instead of lemon, and it was a huge hit at our Easter table. Even my husband, who normally isn't a fan of carrots, said he could eat this all the time.

The Nonna

I used this recipe as a side dish for our St. Paddy's Day celebration dinner. I was skeptical (as others have stated) about the lack of water or liquid in the carrots but they definitely didn't cook dry. Rather than using sugar I used 2t maple syrup. I used a slotted spoon to remove the carrots from the remaining liquid and then added a little more maple syrup and reduced the liquid, adding the parsley at the end. They were tender but not overcooked and mushy. Even my grandchildren liked them!

Robin

This is an absolute hit with gourmet friends as well as my veggie- adverse children. Easy &delicious!

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