Carrots Vichy is a classic French side dish that showcases the simple yet elegant beauty of tender carrots glazed in a sweet, buttery sauce. Originating from the Vichy region in France, known for its mineral-rich waters, this dish traditionally uses Vichy water to cook the carrots, but any good-quality mineral water works just as well. The combination of carrots, butter, and a hint of sugar creates a delicate, glossy coating that enhances the natural sweetness of the carrots. This quick and easy dish is perfect as an accompaniment to roasted meats or a light, summery meal.
Ingredients:
- 1 pound (450g) carrots, peeled and sliced into 1/4-inch rounds
- 1 cup mineral water (or filtered water)
- 2 tablespoons unsalted butter
- 1 tablespoon sugar (or honey for a variation)
- Salt and freshly ground pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Prepare the carrots: Peel and slice the carrots into 1/4-inch thick rounds for even cooking.
- Cook the carrots: In a medium-sized saucepan, add the carrots and mineral water. The water should just cover the carrots. Add the butter and sugar to the pan, and season with a pinch of salt. Bring to a gentle boil over medium heat.
- Simmer and glaze: Reduce the heat to a low simmer and cook, uncovered, for about 15-20 minutes, or until the carrots are tender and most of the water has evaporated. Stir occasionally to coat the carrots with the butter and sugar as the water reduces.
- Finish the dish: Once the water has mostly evaporated and the carrots are tender, increase the heat slightly to allow the remaining liquid to thicken into a light glaze. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Transfer the glazed carrots to a serving dish and sprinkle with chopped fresh parsley for a burst of color and freshness. Serve immediately as a side dish to complement meats, fish, or other vegetable dishes.
Carrots Vichy is a delightful and straightforward dish that brings out the sweetness of carrots with a classic French flair. It’s an elegant yet unfussy side that pairs well with a variety of main courses. Enjoy this dish warm and freshly garnished for a taste of French simplicity.
