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Sure! Here’s an article-style write-up for the recipe Vichy Carrots, including a brief history, preparation method, and serving suggestions.
Vichy Carrots: A Classic French Glazed Carrot Recipe
If you’re looking to elevate your side dish game with minimal effort and maximum flavor, Vichy Carrots are a perfect choice. This classic French recipe transforms humble carrots into a glossy, tender, and delicately sweet dish that pairs beautifully with roasted meats, poultry, or even as part of a vegetarian spread.
What Are Vichy Carrots?
Vichy Carrots (Carottes Vichy) hail from the Vichy region in central France, a town known for its naturally carbonated mineral water. Traditionally, the dish was made using this water, which gave the carrots a unique flavor and gentle effervescence. Today, while Vichy water isn’t a requirement, the dish remains a staple in French cuisine for its simplicity and elegance.
The carrots are simmered in water (or broth), sugar, and butter until tender, then glazed until they shine. The result? Carrots that are soft but not mushy, sweet but not cloying, and rich with a buttery finish.
Ingredients
- 1 lb (450g) carrots, peeled and cut into rounds or batons
- 2 tablespoons unsalted butter
- 1 tablespoon sugar (or to taste)
- 1/2 teaspoon salt
- Freshly ground black pepper
- About 1/2 cup water (or enough to just cover the carrots)
- Optional garnish: chopped fresh parsley or chives
Instructions
- Prepare the Carrots: Peel and cut the carrots evenly—either into thin rounds for faster cooking or into elegant batons for a more refined presentation.
