A favourite from France, Vichy Carrots are a toothsome way to serve our favourite root veg. Braised with honey, bay, butter and a squeeze of orange juice, these carrots are tender, rich and sweet.
- 600g carrots
- 50g butter
- 1 tsp honey
- 2 bay leaves
- 1 orange
- 75ml sparkling water
- A handful of flat leaf parsley, chopped
1Trim the ends off 600g carrots then slice them in half lengthways (no need to peel, unless you want to). Put the carrots in a wide pan with 50g butter, 1 tsp honey and 2 bay leaves. Season with salt and pepper. Squeeze in the juice of 1 orange. Cover the carrots with sparkling water (around 75ml). Set on a high heat and bring to the boil.
2Simmer, lid off, for 15 mins till most of the liquid has evaporated and the carrots are tender. Fold through the chopped parsley and serve warm.