Carottes Vichy

Preparing the Carrots Peel the carrots and cut them into diagonal slices about 1/4 inch thick.

Cooking the Carrots In a large sauté pan, melt the butter over medium heat. Add the sliced carrots and sprinkle with sugar. Cook for 5 minutes, stirring occasionally.

Adding the Broth and Lemon Juice Pour the vegetable broth and lemon juice over the carrots. Bring to a boil, then reduce the heat to a simmer. Cover the pan and cook for 15-20 minutes or until the carrots are tender and the liquid has reduced.

Finishing Touch Once the carrots are tender and the liquid has reduced, uncover the pan and cook for an additional 3-4 minutes to allow the liquid to further reduce and create a glaze. Garnish with chopped parsley before serving.