Carottes Vichy

Prep time: 10 minutes

Cook time: 20 minutes

Total time: ~30 minutes

Servings: 6 servings

Country of Origin

France (Vichy, Auvergne region)

Description

Carottes Vichy is a classic French dish where sliced carrots are cooked in naturally sparkling Vichy mineral water along with butter, a pinch of sugar, and salt. As the water slowly evaporates, the carrots cook until perfectly tender, leaving behind a rich, sweet, and incredibly glossy glaze that coats each slice beautifully.

Presentation & How It's Eaten

Served hot in a bowl, generously garnished with fresh, finely chopped flat-leaf parsley. This light, sweet side dish pairs beautifully with roasted chicken, pork chops, or poached fish.

Ingredients

• 1 kg (2.2 lbs) carrots, peeled and sliced into 1/4-inch rounds

• 50g (3.5 tbsp) high-quality unsalted butter

• 1 tbsp granulated sugar (or honey)

• Sparkling mineral water (ideally Vichy Catalan or Vichy Célestins; substitute with any club soda or sparkling water)

• Salt and freshly cracked black pepper

• A handful of fresh flat-leaf parsley, finely chopped

Step-by-Step Directions

1. Prep the Carrots: Peel the carrots and slice them into uniform 1/4-inch rounds, ideally using a crinkle cutter or a diagonal knife cut for a beautiful presentation.

2. Arrange in the Pan: Place the carrot slices in a large, wide skillet or sauté pan in a single, even layer if possible.

3. Add the Braising Liquids: Add the butter, sugar, and a generous pinch of salt. Pour in just enough sparkling mineral water to barely cover the carrots.

4. Bake / Simmer Uncovered (The Secret): Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer uncovered. This allows the water to evaporate at the exact rate the carrots soften.

5. Glaze the Carrots: Cook for 15 to 20 minutes, stirring occasionally, until the water has completely evaporated. At this point, the carrots should be tender when pierced with a fork, and the remaining butter and sugar will have emulsified into a shiny, syrupy glaze.

6. Finish: Toss the carrots in the glaze for 1 minute over low heat. Remove from heat, stir in the freshly chopped parsley, season with black pepper, and serve immediately.

Optional

• Lemon Squeeze: Add a tiny squeeze of fresh lemon juice at the end to cut through the sweetness of the glaze.

• Ginger Note: Simmer a thin slice of fresh ginger with the carrots for a very subtle, modern heat.

Cooking Tips

• Why Sparkling Water? The natural minerals (especially sodium bicarbonate) in Vichy water help break down the vegetable fibers quickly while preserving the carrot's bright orange color and natural sweetness.

• Slice Uniformly: Keep the carrots sliced at the same thickness so they cook through at the exact moment the water finishes evaporating.

Nutrition Facts

(Estimated per serving)

• Calories: ~120 kcal

• Total Fat: 7g

• Saturated Fat: 4g

• Cholesterol: 18mg

• Sodium: ~190mg

• Total Carbohydrates: 13g

• Dietary Fiber: 3g

• Sugars: ~8g

• Protein: 1g