For lunch yesterday, I roasted chicken and then decided to make carrot Vichy. I first heard if carrot Vichy from Bourdain’s Christmas special. And so yesterday was a good time to try because firstly I had a whole bag of young Aussie carrots waiting to be consumed and secondly The Mom was coming over. Apparently it’s simply cooking carrots in water, butter and sugar. The resulting dish was very delicious bit definitely too sweet for our Asian tastebuds. Plus I felt so guilty cooking already sweet and fresh carrots in this sugary buttery concoction. Suffice to say that this would be the last time I’ll be making this. Well, at least I tried!
The Occasional Cook 