vichy carrots

carottes À la vichy

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), butter and sugar, then covered and cooked over low heat until tender. Vichy carrots are 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, the shapely Chantenay.


·         350gm Chantenay carrots

·         25gm unsalted butter

·         Pinch of salt

·         3 tbsp of caster or brown sugar

·         Mineral water, if available, but tap water will do

·         2 tbsp finely chopped parsley or chervil

·         Pinch of black pepper


If using Chantenay carrots, just wash them; there's no need to peel or scrape them.

If using other carrots, wash them and slice them on the diagonal, at about 1.5cm intervals

·         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 a 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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