How To Make Carottes A La Vichy
This traditional French dish is tender, sweet and jam packed with tons of flavor. The name is derived from the town in France the recipe came from in the northern part of the Auvergne region. The city’s famous for its boundless spas and natural carbonated water, an essential ingredient in the classic version explored in this culinary recipe. The carrots are typically slow cooked in the water with gobs of butter, sugar, molasses and some parsley for a subtly well-rounded flavor. The versatility of the sweet carrots make Carrots a la Vichy a great compliment to any meat but pairs best with a slightly saltier style, like a roasted chicken, dry rubbed pork tenderloin or white fish served with fresh parsley and capers. Really, no matter the meal, this amazing side dish is a staple for any chef’s recipe book. With its easy prep and short cook time, Carottes a la Vichy will surely become a week night favorite. In this comprehensive online cooking class, we learn how to make the traditional French dish, Carottes a la Vichy. Explore why this sweet and savory side has been an essential in cuisine dating all the way back to the 1700s.
Carottes a la Vichy
32 oz carrots
4 cups sparkling water
4 tbsp sugar
4 oz butter
2 tbsp parsley (finely chopped)
Salt to taste
- Cut carrots into desired size but make sure they are all uniform to ensure equal cooking.
- Arrange the carrot in a sauté pan just large enough to cover the bottom in a single layer.
- Cover the carrots with water, sprinkle with sugar and melted butter. The liquid should just cover the carrot.
- Cook until almost all of the moisture has evaporated, leaving a syrupy reduction; toss the carrots over in this to coat them with a brilliant gloss. Season with salt and add parsley. Serve immediately.