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    Chantenay carrots vichy

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    Chantenay carrots vichy

    Fragrant caraway seeds take these buttery carrots to the next level. This is cooked in one pan on the hob, freeing up valuable oven space.

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6 - 8


    2 tsp caraway seeds
    1kg Chantenay carrots, scrubbed
    50g unsalted butter
    pinch caster sugar
    ½ x 25g pack flat leaf parsley, leaves chopped (use the stalks in the gratin)
    ½ lemon, juice, plus slices to serve


    1. Heat a large saucepan or sauté pan; toast the caraway seeds for about 1 minute, until fragrant. Add the carrots, butter and sugar; season, then add enough water to just cover.

    2. Bring to the boil and simmer briskly until all the water has evaporated, the carrots are just tender and coated in a buttery glaze (25-30 minutes). Toss through the parsley and lemon juice, then transfer to a warm dish and serve with the lemon slices. 

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