This carrot recipe is the perfect blend of simplicity and elegance, making me feel like a gourmet chef in my own kitchen. I love how the sparkling mineral water enhances the natural sweetness of the carrots, turning them into a glossy, irresistible side dish that feels both classic and fresh.
My version of Vichy Carrots makes for a wonderful side dish that brings a taste of Parisian bistros into any kitchen. This classic dish combines simplicity and flavor, using just a few key ingredients: a pound of carrots, sparkling mineral water, and a touch of butter.
I love that the Vichy-style preparation makes for such a healthy dish; not only is it loaded with vitamins, but the carrots grow naturally sweet, making this a side that dazzles the taste buds. It also looks stunning on a plate.
The fresh parsley is not just a garnish; it’s part of the flavor profile.
Ingredients
Carrots are abundant in beta-carotene, fiber, and antioxidants.
They have a sweet, nutritious flavor.
Mineral Water, Sparkling: Enhances flavor in a subtle way; adds not a single calorie.
Butter without salt: Contributes to creamy richness and serves as a source of both fat and flavor.
Sweetness is offered by sugar; it serves to balance and harmonize the flavors present.
Sodium chloride: Increases flavor; required nutrient.
Black Pepper, Ground Fresh: Adds heat that is very mild; boosts fragrance.
Freshly Chopped Parsley: A source of freshness, it is abundant in vitamins K and C.
Ingredient Quantities
- 1 pound of carrots, sliced into uniform rounds
- 1 cup of sparkling mineral water (e.g., Vichy water if available)
- 2 tablespoons of unsalted butter
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- Freshly ground black pepper, to taste
- 1 tablespoon of chopped fresh parsley (optional, for garnish)
Instructions
1. In a large, shallow pan, place the carrots that have been sliced in an even layer.
2. Pour the sparkling mineral water into the pan with the carrots, making certain it completely covers the vegetables.
3. At medium heat, bring the water to a gentle simmer.
4. Place the butter, sugar, salt, and some freshly ground black pepper into the pan.
5. Gently stir to combine and dissolve the salt and sugar.
6. Let the carrots simmer for about 20-25 minutes, giving them a stir now and then, until they reach fork-tender status and the cooking liquid has concentrated down to a glaze. Don’t be alarmed and stir more frequently if you feel the liquid is reducing too slowly or if the carrots themselves seem to be cooking too slowly.
7. Increase the heat a little, if necessary, to assist the liquid in evaporating and thickening.
8. If desired, adjust the taste and seasoning by adding more salt and pepper.
9. When the carrots are no longer dull and are instead glossy and bright, take the frying pan off the stove.
10. If using, garnish with fresh parsley that has been finely chopped just before serving. Serve warm.
Equipment Needed
1. Large shallow pan
2. Knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Stove
FAQ
- Can I use regular water instead of sparkling mineral water?Absolutely, but carbonated mineral water provides a one-of-a-kind texture and understated taste.
- What is the purpose of using sugar in this recipe?Carrots are sweet, and cooking them brings out even more of their natural sugars. However, if you want really glazed and caramelized carrots, sugar is your friend. From my experience, it seems that almost every recipe that results in glazed carrots calls for adding sugar to the pan, along with the carrots.
- Do I have to use unsalted butter?Using unsalted butter gives you more control over the dish’s saltiness. You can use salted butter, of course, if that’s what you have on hand. Just adjust the amount of additional salt in the dish to account for the salt already in the butter.
- Can I add other herbs besides parsley for garnish?Certainly! Fresh dill or thyme would also go well with the carrots.
- How long should I cook the carrots?Prepare the carrots until they are soft and most of the liquid is gone, which typically takes 20-25 minutes.
- Can this dish be made in advance?Certainly, you can make it one day ahead and warm it up gently just before you serve it.
- Is there a substitute for Vichy water?If Vichy water is unavailable, any brand of sparkling mineral water will suffice as a substitute.
Substitutions and Variations
You can substitute any sparkling water or club soda for sparkling mineral water.
You can use salted butter instead of unsalted butter; just adjust the amount of salt to taste.
You can use honey or maple syrup for a different flavor in place of sugar.
Sea salt and kosher salt can be used as substitutes for salt in the same quantity.
Pro Tips
1. Uniform Slicing: Make sure to slice the carrots into uniformly thick rounds. This ensures even cooking and prevents some pieces from being overcooked while others remain underdone.
2. Simmer Control: Keep an eye on the simmering process. If the liquid is not reducing at the desired rate, gently increase the heat in small increments while frequently stirring to avoid burning and to help the glaze develop properly.
3. Butter Quality: Choose high-quality unsalted butter for this recipe. The flavor of the butter will significantly impact the taste of the glaze, so using a good quality one will enhance the overall dish.
4. Glaze Consistency: Keep stirring towards the end of cooking to achieve the right glaze consistency. The goal is to have the liquid reduce down just enough to coat the carrots, giving them a shiny finish.
5. Herb Addition: If using parsley, add it only just before serving. This will preserve its fresh flavor and vibrant color, which will enhance both the taste and visual appeal of the dish.
Vichy Carrots French Style Glazed Carrots Recipe
My favorite Vichy Carrots French Style Glazed Carrots Recipe
Equipment Needed:
1. Large shallow pan
2. Knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Stove
Ingredients:
- 1 pound of carrots, sliced into uniform rounds
- 1 cup of sparkling mineral water (e.g., Vichy water if available)
- 2 tablespoons of unsalted butter
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- Freshly ground black pepper, to taste
- 1 tablespoon of chopped fresh parsley (optional, for garnish)
Instructions:
1. In a large, shallow pan, place the carrots that have been sliced in an even layer.
2. Pour the sparkling mineral water into the pan with the carrots, making certain it completely covers the vegetables.
3. At medium heat, bring the water to a gentle simmer.
4. Place the butter, sugar, salt, and some freshly ground black pepper into the pan.
5. Gently stir to combine and dissolve the salt and sugar.
6. Let the carrots simmer for about 20-25 minutes, giving them a stir now and then, until they reach fork-tender status and the cooking liquid has concentrated down to a glaze. Don’t be alarmed and stir more frequently if you feel the liquid is reducing too slowly or if the carrots themselves seem to be cooking too slowly.
7. Increase the heat a little, if necessary, to assist the liquid in evaporating and thickening.
8. If desired, adjust the taste and seasoning by adding more salt and pepper.
9. When the carrots are no longer dull and are instead glossy and bright, take the frying pan off the stove.
10. If using, garnish with fresh parsley that has been finely chopped just before serving. Serve warm.
