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Vichy Carrots

Vichy Carrots

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  • Cook: Place the carrots in a sauté pan or shallow saucepan. Add just enough water to barely cover them. Add the butter, sugar, salt, and a pinch of pepper.
  • Simmer and Glaze: Bring to a gentle boil over medium heat. Reduce the heat and simmer uncovered until the carrots are tender and the water has mostly evaporated—about 15–20 minutes. Stir occasionally.
  • Finish the Glaze: Once the liquid is mostly gone, continue to cook the carrots over low heat, stirring frequently, until they are coated in a shiny glaze. Be careful not to burn the sugar.
  • Serve: Sprinkle with fresh parsley or chives if desired. Serve warm as a side dish.

    • Tips & Variations

    • Use Stock: For extra flavor, replace water with vegetable or chicken stock.
    • Add Citrus: A touch of orange zest or juice can add brightness.
    • Make It Vegan: Swap butter for a plant-based alternative to make the dish vegan.

    Serving Suggestions

    Vichy Carrots are a beautiful side dish for French classics like roasted chicken, duck confit, or grilled fish. Their sweet and savory glaze also complements rich meats like lamb or beef. For a vegetarian meal, serve alongside lentils, mashed potatoes, or a grain salad.

    Final Thoughts

    Simple yet sophisticated, Vichy Carrots prove that elegance lies in the details. With just a handful of ingredients and a touch of French flair, you can turn everyday carrots into a dish that’s worthy of a fine dining table—or your next weeknight dinner.

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