Vichy Carrots Recipe | Abel & Cole

Vichy Carrots

Cooking time
Serves6 people
Vichy Carrots

This carrot side dish will accompany any roast dinner, perfect with our poached chicken with wild garlic gremolata broth this Easter.


  • 600g carrots
  • 50g butter
  • 1 tsp honey
  • 2 bay leaves
  • Sea salt and freshly ground pepper
  • 1 orange
  • 75ml sparkling water
  • A handful of parsley, chopped

Prep: 5 mins | Cook: 25 mins

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1. Slice 600g carrots in half lengthways. Put in a pan with 50g butter, 1 tsp honey and 2 bay leaves. Season. Squeeze in the juice of 1 orange. Cover the carrots with sparkling water (around 75ml). Bring to the boil.
2. Simmer, lid off, for 15 mins till most of the liquid has evaporated and the carrots are tender. Fold through chopped parsley. Serve warm.
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