Vichy Carrots

One of my favorite side vegetable side dishes is carrots. I usually make roasted carrots. Now this week I was clearing up space on my DVR and was watching IRON CHEF AMERICA, it was battle swordfish and Chef Marc Forgione, one of my culinary idols, made Vichy Carrots. I had had them before but had never attempted making them. I was inspired to make an attempt.

So what are Vichy carrots? A traditional french dish sliced carrots that are combined with a small amount of water (to be authentic it must be Vichy water), butter and sugar, then covered and cooked over low heat until tender.

Ok so then what is Vichy water? According to www.thefreedictionary.com

Vichy water

n.

1. naturally effervescent mineral water from the springs at Vichy.
2. sparkling mineral water resembling this effervescent beverage.
Well I didn’t have any Vichy water so I used seltzer water, you could also use club soda. The prep time for these carrots is very minimal. First step is to cut the carrots. Traditionally the carrots are sliced into medallions I cut them up into longer sections just do I could keep them all roughly the same size for even cooking. Then add the carrots to a medium pot. Add 2 teaspoons sugar, a touch of salt, 4 tablespoons of butter and 1 cup of seltzer.
carrots
Cook over medium heat until the carrots are tender and the liquid has reduced to a nice glaze, about 20 minutes. Serve and top with fresh parsley.
vichycarrots
A great side with any protein.
INGREDIENTS
  • 2 lbs carrots
  • 1 cup seltzer
  • 4 tblsp butter
  • 2 tsp sugar
  • salt

DIRECTIONS

  1. cut carrots to equal size
  2. add carrots, seltzer sugar salt and butter to medium pot
  3. cook over medium heat until carrots are tender and liquid has reduced to a glaze
  4. serve and top with fresh parsley





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