Vichy Carrots

Vichy carrots (en Francais – carottes à la Vichy), are sweet buttery glazed French style carrots. Easy to make they are a perfect side dish for many a main course.

Michelin * Vegetables – A Notch Above

I am fortunate to have experienced dining at a few of London’s top Michelin starred restaurants including the Café Royal, The Ivy, Langan’s Brasserie and Rules in Covent Garden, Britains oldest restaurant established in 1798.

There is something about the quality and intense flavours of the vegetables in these eateries which elevates theses humble ingredients to being the stand out element on your plate.

This is obviously reflected in the price of the meal or should I say dining experience but you cannot deny that the excellence of the the chefs brings out the very best of the ingredients to hand.

I have collected together some of the best recipes available to reproduce the quality and depth of flavour so we can enjoy Michelin star quality veg at home with friends and family. Many of these recipes need much more preparation time than we usually do at home but bear in mind that most restaurants start their preparation many hours before they start serving meals.

Yes, these recipes do require longer but you can easily impress your friends or family with just a little extra effort.

Sometimes the most important ingredient you can add to your dish is time.

Vichy Carrots

Richard

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine 🇫🇷 French

Servings 4

How Difficult Easy

Ingredients

  

1x2x3x

• 1 lb carrots ideally fresh smaller and sweet
• 2 tablespoon butter
• 2 teaspoon sugar
• ¾ cup water approximately
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 2 tablespoon chopped parsley
• ½ tablespoon lemon juice approximately – a good squeeze to taste

Conversions

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Instructions

 

• Peel the carrots and trim off the ends. Cut the carrots on the diagonal into reasonably thin slices (around ¼in, ½cm thick).
• Melt the butter over a medium heat in a medium skillet/frying pan large enough to hold all the carrots, but without too much extra space. Once the butter has melted, add the sugar, stir to dissolve, then add the carrots.
• Toss the carrots gently in the butter to coat then add the water. You want to add enough to just about cover the carrot slices, but it’s fine to have the tops sticking out a little.
• Bring the liquid to a boil and reduce the heat so that it simmers. Continue to cook for around 20 minutes until the liquid evaporates and the carrots are tender to a knifepoint. If they are not as fresh or slices are thicker, you may want to cook some of the time at the start with a lid on to help them steam and cook more, but I don’t generally find I need to. Stir the carrots a couple of times as they cook to turn the slices and ensure those at the top swap to the bottom so all spend part of the time in the liquid.
• Once the liquid has evaporated, apart from a slight buttery glaze, and the carrots are tender, add a little salt and pepper, to taste, the parsley and lemon juice. Stir to coat evenly then serve.

You may also like one of my other favourite recipes …

1

Glazed Chantenay Carrots

Delicious baby carrots glazed with butter and brown sugar.

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2

Hasselback Potatoes

Try something new with your Sunday roast this weekend with these garlic and rosemary hasselback potatoes.

Check out this recipe