French Vichy Carrots
Vichy Carrots (Carottes à la Vichy) are an easy traditional French side dish with soft, tender carrots cooked in a sweet buttery glaze.
Kate Hackworthy | Veggie Desserts
Lidded sauté pan
(60ml) club soda, seltzer or mineral water (or tap water with a small pinch of baking soda)
each salt and pepper
chopped fresh parsley
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.
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.
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.
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
The perfect balance of sweet and savory vegetables with these
Roasted Brussels Sprouts
French Vichy Carrots https://veggiedesserts.com/carottes-vichy-carrots/ (C) Kate Hackworthy