• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes

    Vichy Carrots (Carottes à la Vichy)

    Published: Apr 9, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Serving dish of cooked carrots with text: Vichy Carrots.
    Table with dish of carrots and vintage spoon with text: Authentic French Vichy Carrots.
    Close up of cooked carrots with text: French Vichy Carrots.
    Plate of carrots with text: How to make Vichy-style glazed carrots.

    Vichy Carrots (Carottes à la Vichy) is an easy side dish with a sweet buttery glaze. Vichy-style is a French cooking technique where vegetables are cooked with water, sugar, and butter to help make an irresistible glaze that’s both sweet and savory.

    Glazed carrots on a plate.

    French Vichy Carrots are sweet yet savory and are lightly cooked with a sweet buttery glaze.

    They're made with the French Vichy cooking technique of glazing vegetables by cooking in water, sugar and butter. So easy, but so delicious.

    Once you make this soft and tender Carottes à la Vichy recipe, you’ll make carrots this way again and again! 

    If you’re looking to get some classic French cooking under your belt, this traditional French recipe is the perfect start.

    The Vichy method for cooking carrots is not only simple enough for anyone to do, but they bring out the best of the naturally sweet flavors of the carrots. 

    This carrot dish is a great way to add a “fancy” side dish to your weekly dinners with minimal effort.

    Simply cook up carrots in a mixture of water, sugar, and butter until it creates a beautifully tender carrot in a sweet and buttery glaze.

    It also makes a great side dish for holidays like Christmas, Thanksgiving and Easter!

    Jump to:
    • How did the Vichy cooking method originate?
    • Why You'll Love This Recipe
    • Ingredients & Tools 
    • Step By Step Tutorial
    • Tips
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage 
    • FAQs
    • More Carrot Recipes You’ll Love
    • 📖 Recipe
    • 💬 Comments

    How did the Vichy cooking method originate?

    Vichy water comes from natural springs on the Allier River at Vichy in France.

    The water is naturally slightly sparkling, alkaline, and contains sodium bicarbonate and minerals. It is said to have health benefits including aiding digestion.

    Traditionally, this dish is prepared with mineral water from natural springs at Vichy, France, which are slightly sparkling and naturally full of minerals. It was said that cooking with this water brought health benefits to those who ate the dish.

    I find the recipe works the same with normal tap water, but you could substitute club soda or sparkling water.

    Carottes à la Vichy is perhaps the most famous vegetable cooked this way, but you can try the method with other veggies too.

    Plate with cooked carrots.

    Why You'll Love This Recipe

    This dish is a great way to use out-of-season carrots that may not have as much taste or flavor.

    Vichy carrots have a delicious sweet buttery flavor.

    It's a traditional French recipe, Carottes à la Vichy, that's easy to make.

    Carrots are a very inexpensive vegetable making this a great budget-friendly side dish that tastes expensive.

    This dish can be made in 30 minutes or less from start to finish making it easy to make in a pinch.

    Most kids have no problem eating carrots making it a healthy side dish for everyone.

    The recipe can easily be doubled or tripled for a big crowd or for the holidays.

    It is a restaurant-style side dish, that you might have seen in France or by James Martin, Tom Kerridge or Anthony Bourdain. Now you can make it yourself at home, with ease!

    Close up of serving dish of vichy carrots.

    Ingredients & Tools 

    • Carrots - You’ll need a pound of carrots that are washed, peeled and chopped into ½ inch thick slices for best results.
    • Butter - Gives the dish its classic buttery flavor and helps create the glaze.
    • Water - Needed to help steam and cook the carrots down in the sauce. You can also use sparkling water or club soda.
    • Sugar - helps bring out the naturally sweet flavor of the carrots and makes the sauce caramelize slightly.
    • Salt & Pepper - These classic seasonings help balance all the flavors in the dish.
    • Fresh Parsley - Adds a pop of green color and a fresh bright flavor to the end result.

    Step By Step Tutorial

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage: 1 chopping carrots, 2 in a pan with butter, sugar and water.

    Peel the carrots and chop them on a diagonal into pieces about ½ inch thick.

    Add the butter, carrots, water, and sugar to a pot.

    Carrot slices in a pan.

    Cook, covered, over low heat, stirring occasionally, until tender, about 20 minutes.

    Once the carrots are soft and most of the liquid has evaporated, they’re done. If required, add an extra splash of water if needed to cook the carrots longer.

    Season to taste with salt and pepper, toss the carrots with the parsley and serve while the glaze is hot.

    Tips

    Make sure you keep a watchful eye on the carrots as they can burn quickly with the sugar in the heat. You want the carrots to be soft but not caramelized or browned.

    For best results, make sure all of the carrots are cut the same size to ensure even cooking.

    Do not let Vichy carrots sit too long after cooking as the glaze could harden as the butter solidifies. Serve hot right from the pan if possible or reheat before serving.

    Serving Suggestions

    Serve alongside French Onion Soup, Green Beans Almondine, Vegetable Quiche and Ratatouille for an authentic French vegetarian feast.

    A great addition to Easter brunch along with this Stuffed Butternut Squash.

    Makes a great side next to a serving of Mushroom Stroganoff.

    The perfect balance of sweet and savory vegetables with these Roasted Brussels Sprouts.

    Variations

    Use rainbow carrots for a beautiful presentation of natural colors and tastes.

    Try it with whole small Chantenay carrots, you'll just need to cook them a little longer and slice them lengthways.

    Honey or maple syrup can be used in place of white sugar for a refined sugar-free side dish.

    Add some chopped thyme and rosemary to the final dish for a delightful herbed flavor.

    Make them spicy or curry style by adding your favorite curry seasoning or chili flakes.

    Wooden table with tea towel and dish of carrot side dish.

    Special diets

    To Make Gluten-Free: The ingredients in this recipe are naturally gluten-free.

    To Make It Vegan: To make vegan Vichy Carrots, use vegan butter and double check that your sugar is vegan (some is filtered with non-vegan ingredients).

    Storage 

    Storing: Cooked Vichy carrots can be stored in an airtight container in the fridge for 3-4 days. Reheat before eating in a frying pan or microwave.

    Freezing: You can freeze cooled portions of Vichy carrots, however, the texture of the carrot will lose much of its structure making it a bit mushy.

    FAQs

    What is the meaning of Vichy?

    Vichy is a town in central France that is popular for it’s hot springs and mineral rich Vichy water. 

    Can I cook other vegetables Vichy-style? 

    Yes! You can cook beets, butternut squash, parsnips and many other vegetables Vichy-style using the butter, sugar, and water combination to glaze them.

    Do I need to peel my carrots?

    Although not completely necessary, it is highly recommended to peel carrots as the peel contains the most bitter taste from being in contact with the ground.

    More Carrot Recipes You’ll Love

    I hope you love Vichy Carrots as much as we do. We have them often! Use up the rest of your carrots with these tasty recipes.

    Carrot Jam
    Carrot Curry
    Chickpea Carrot Fritters
    Lentil Carrot Hot Dogs
    Carrot Hummus
    Carrot Cupcakes
    Vegan Carrot Cake

    Maple Glazed Carrots

    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    📖 Recipe

    Wooden table with tea towel and dish of carrot side dish.

    French Vichy Carrots

    Kate Hackworthy | Veggie Desserts
    Vichy Carrots (Carottes à la Vichy) are an easy traditional French side dish with soft, tender carrots cooked in a sweet buttery glaze.
    4.91 from 11 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine French
    Servings 4
    Calories 101 kcal

    Equipment

    • Cutting board
    • Knife
    • Lidded sauté pan

    Ingredients
     

    • 1 pound (450g) carrots
    • 2 tablespoons butter
    • ¼ cup (60ml) club soda, seltzer or mineral water (or tap water with a small pinch of baking soda)
    • 1 teaspoon white sugar
    • ⅛ teaspoon each salt and pepper
    • 1 tablespoon chopped fresh parsley

    Instructions
     

    • Peel the carrots and chop them on a diagonal into pieces about ½ inch thick.
    • Add the butter, carrots, water, and sugar to a sauté pan and cook, covered, over low heat, stirring occasionally, until tender, about 20 minutes.
    • Once the carrots are soft and most of the liquid has evaporated, they’re done. If required, add an extra splash of water if needed to cook the carrots longer.
    • Season to taste with salt and pepper, toss the carrots with the parsley and serve.

    Video

    Notes

    • Make sure you keep a watchful eye on the carrots as they can burn quickly with the sugar in the heat. You want the carrots to be soft but not caramelized. 
    • For best results, make sure all of the carrots are cut the same size to ensure even cooking.
    • Do not let Vichy carrots sit too long after cooking as the glaze could harden and the butter solidifies. Serve hot right from the pan if possible, or reheat before serving. 
    Variations
    • Add some chopped thyme and rosemary to the final dish for a delightful herbed flavor. 
    • Make them spicy or curry style by adding your favorite curry seasoning or chili flakes. 
    Serving Suggestions
    • Serve alongside French Onion Soup, Green Beans Almondine, Vegetable Quiche and Ratatouille for an authentic French vegetarian feast.
    • A great addition to Easter brunch along with this Stuffed Butternut Squash.
    • Makes a great side next to a serving of Mushroom Stroganoff.
    • The perfect balance of sweet and savory vegetables with these Roasted Brussels Sprouts.

    Nutrition

    Calories: 101kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 129mgPotassium: 365mgFiber: 3gSugar: 6gVitamin A: 19119IUVitamin C: 7mgCalcium: 40mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Side Dish Recipes

    • Broccoli and Cheese Sauce
    • Easy Baked Polenta Fries
    • Crock Pot Black Beans
    • Roasted Brussels Sprouts with Goat Cheese
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Beth

      July 19, 2021 at 5:25 pm

      5 stars
      These are so easy and delicious. You're right the sugar really brings out the sweetness of the carrots! I'll be making them again and again.

      Reply
    2. Michelle

      June 09, 2021 at 5:08 pm

      5 stars
      Such an easy yet flavourful way to cook carrots! My kids enjoyed these at dinner -- seriously, can't make carrots any other way now!

      Reply
    3. Kristina Tipps

      April 13, 2021 at 8:40 am

      5 stars
      What a unique way to cook carrots! My daughters loved them.

      Reply
    4. Biana

      April 09, 2021 at 6:02 pm

      5 stars
      The carrots look amazing! I have never heard of adding club soda to carrots, so I will definitely have to try them.

      Reply
    5. Sarah

      April 09, 2021 at 5:22 pm

      5 stars
      This is a method of cooking I have never heard of! They look absolutely perfect and retrained their color beautifully.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts