Vichy carrots
- Portion size: Serves 6-8
- Hands-on time 10 min. Simmering time 20 min
- Difficulty: easy
Have you ever tried vichy carrots? This classic French technique is our favourite way to cook carrots, whatever the time of year. It’s particularly good at Christmas – especially when you add star anise, thyme and lemon to give the dish a bright sweetness.
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Ingredients
- 2 star anise
- 1kg carrots, scrubbed and cut into 4-5cm batons
- 80g unsalted butter
- Pinch caster sugar
- Finely grated zest and juice 1 lemon
- Thyme leaves to sprinkle, plus extra to garnish
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Method
- Set a large frying pan or sauté pan over a medium heat. Add the star anise and toast for about a minute until fragrant. Add the carrots, butter, sugar and lemon zest, plus a good pinch of salt. Pour in enough water to almost cover the carrots.
- Bring to the boil and simmer briskly, stirring every now and then, for 15-20 minutes until all the water has evaporated, the carrots are just tender and they’re coated in a buttery glaze.
- Squeeze in half the lemon juice and scatter over the thyme leaves. Stir, then transfer to a serving dish. Garnish with more thyme and serve with the remaining lemon half.
Nutrition
- 130kcals Calories
- 8.7g (5.3g saturated) Fat
- 0.7g Protein
- 9.7g (9.2g sugars) Carbs
- 4.9g Fibre
- 0.1g Salt
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