French Vichy Carrots
User Reviews
4.9
24 reviews
Excellent
French Vichy Carrots
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Vichy Carrots (Carottes à la Vichy) are an easy traditional French side dish with soft, tender carrots cooked in a sweet buttery glaze.
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Ingredients
- 1 pound carrot 450g
- 2 tablespoons butter
- ¼ cup club soda 60ml; or seltzer or mineral water or tap water with a small pinch of baking soda
- 1 teaspoon white sugar
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon parsley chopped, fresh
Instructions
- Peel the carrots and chop them on a diagonal into pieces about ½ inch thick.
- Add the butter, carrots, water, and sugar to a sauté pan and cook, covered, over low heat, stirring occasionally, until tender, about 20 minutes.
- Once the carrots are soft and most of the liquid has evaporated, they’re done. If required, add an extra splash of water if needed to cook the carrots longer.
- Season to taste with salt and pepper, toss the carrots with the parsley and serve.
Notes
- Make sure you keep a watchful eye on the carrots as they can burn quickly with the sugar in the heat. You want the carrots to be soft but not caramelized.
- For best results, make sure all of the carrots are cut the same size to ensure even cooking.
- Do not let Vichy carrots sit too long after cooking as the glaze could harden and the butter solidifies. Serve hot right from the pan if possible, or reheat before serving.
- Variations
- Add some chopped thyme and rosemary to the final dish for a delightful herbed flavor.
- Make them spicy or curry style by adding your favorite curry seasoning or chili flakes.
- Serving Suggestions
- Serve alongside French Onion Soup, Green Beans Almondine, Vegetable Quiche and Ratatouille for an authentic French vegetarian feast.
- A great addition to Easter brunch along with this Stuffed Butternut Squash.
- Makes a great side next to a serving of Mushroom Stroganoff.
- The perfect balance of sweet and savory vegetables with these Roasted Brussels Sprouts.
- Make sure you keep a watchful eye on the carrots as they can burn quickly with the sugar in the heat. You want the carrots to be soft but not caramelized.
- For best results, make sure all of the carrots are cut the same size to ensure even cooking.
- Do not let Vichy carrots sit too long after cooking as the glaze could harden and the butter solidifies. Serve hot right from the pan if possible, or reheat before serving.
- Add some chopped thyme and rosemary to the final dish for a delightful herbed flavor.
- Make them spicy or curry style by adding your favorite curry seasoning or chili flakes.
- Serve alongside French Onion Soup, Green Beans Almondine, Vegetable Quiche and Ratatouille for an authentic French vegetarian feast.
- A great addition to Easter brunch along with this Stuffed Butternut Squash.
- Makes a great side next to a serving of Mushroom Stroganoff.
- The perfect balance of sweet and savory vegetables with these Roasted Brussels Sprouts.
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
15mg
(5%)
Sodium
129mg
(5%)
Potassium
365mg
(8%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
19119IU
(382%)
Vitamin C
7mg
(8%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 129mg | 5% |
| Potassium | 365mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 19119IU | 382% |
| Vitamin C | 7mg | 8% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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