Carrots Vichy Recipe | Ballymaloe Festival of Food
www.ballymaloefestivaloffood.com
Learn how to make Carrots Vichy with chef Rory OConnell. Serves 4 people, prep time , cook time . Get the full recipe now.
Ingredients
- 1 lb/450g Carrots, peeled and thickly sliced if large, of left whole if small
- 4fl oz/ 100ml of cold Water
- Large pinch of Sugar
- Pinch of Salt
- ½ oz/15g of Butter
- 2 tablespoons of chopped parsley, mint or coriander.
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