Go Back
+ servings

Easy Vichy Carrots

A bowl of Chantenay Carrots
A delicious and easy side dish featuring carrots!
Freya
5 from 26 votes
Prep 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Equipment

  • Saucepan

Ingredients

  • 200 g Carrots - small, peeled, chantenay are great
  • 20 g Butter - plant-based, your favourite brand
  • 1 tsp Brown Sugar
  • 1 pinch Salt
  • 1 tsp Parsley - fresh, finely chopped

Instructions

  • Add all of the ingredients, excluding the parsley, into a saucepan, so that the carrots fit snuggly.
  • Add enough water to the pan to ensure that the carrots are just covered.
  • Bring to a boil, then turn down to a gentle simmer.
  • Simmer until the carrots are tender.
  • Turn the heat up to a brisk simmer, stirring frequently, to produce a sticky sweet coating for the carrots, another couple of minutes. Do not let burn!
  • Sprinkle with chopped parsley and serve.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Easy Vichy Carrots
Amount per Serving
Calories
120
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
22
mg
7
%
Sodium
 
160
mg
7
%
Potassium
 
325
mg
9
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
16960
IU
339
%
Vitamin C
 
6
mg
7
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.