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