Honey glazed carrot

Kevin Dundon's version of Vichy-style carrots, which are traditionally cooked in water from the famous spa.


  • 450 g carrots (thinly sliced on the diagonal)
  • 25 g butter
  • 1 tblsp honey
  • about 300 ml kitchen garden stock or water
  • 1 tsp sesame seeds
  • salt and freshly ground black pepper


  1. Place the carrots in a small pan with the butter, honey and enough stock or water to just cover the carrots.
  2. Bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
  3. Meanwhile, toast the sesame seeds in a heavy-based frying pan. Tip on to a plate and leave to cool. When the carrots are cooked, tip in the sesame seeds and toss until evenly coated. Season to taste.
  4. To serve: Spoon the honey-glazed carrots into a warmed serving dish.


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