Carottes À la Vichy
Glazed carrots Vichy style is a distinctive, simple vegetable side dish with a difference. They are superb in flavor, appearance and very quick to prepare. Cooked in special mineral water, preferably Vichy water (mineral water), butter, sweetened, and garnished with minced parsley! An easy, so tasty, colorful, addition to a meal for everyone to enjoy, even the kids!
Chantenay carrots which are used in this recipe used to be very popular in the 60s, and are now gaining popularity again. They grow wide at the top of the root and gradually narrows to a point.
A dish of thinly sliced carrots that are cooked in a small amount of water (to be authentic it must be Vichy water, but any mineral-rich water will suffice). Vichy water is a natural sparkling mineral water from Vichy, France that is rich in many minerals. With butter and sugar, then covered and cooked over low heat until tender, Vichy carrots are created and garnished with minced parsley.
Arguably, the best carrots to use for this delicious side dish are young and freshly pulled from the ground, still with their fronds attached.
And while supermarkets do sell carrots in this condition, you're more likely to find the carrots recommended here at a farmers market.
The shapely Chantenay carrots which are a western heirloom variety, are often in a rainbow of color. But any small carrot will be delicious!
More Wonderful Vegetable Dishes
📖 Recipe
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Glazed Carrots Recipe Vichy Style
Ingredients
- 3 cup 350gr Chantenay carrots or baby carrots
- 2 tablespoon/25 gram unsalted butter
- Pinch of salt
- 3 tablespoon of caster sugar granulated sugar, or brown sugar
- Mineral water if available, but tap water will do to cover carrots
- 2 tablespoon finely chopped parsley or chervil
- Pinch of black pepper
Instructions
- If using Chantenay carrots, just wash them; there's no need to peel or scrape them.
- If using other carrots, if necessary wash them and slice them on the diagonal, at about ¾ inch (1.5 centimeter) intervals or my fav is fine carrot sticks in a rectangle shape.
- Put the carrots in a pan and add enough water just to cover them.
- Add the butter, salt, and sugar and bring to a boil for about 10 minutes, or until tender to the point of a knife.
- OR cook uncovered over low heat, shaking the pan occasionally until the water is almost all gone (about 20-25 minutes)
- Stir in the herbs and the pepper, and serve
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