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French Vichy Carrots

Vichy Carrots (Carottes à la Vichy) are an easy traditional French side dish with soft, tender carrots cooked in a sweet buttery glaze.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 101 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 1 pound (450g) carrots
  • 2 tablespoons butter
  • ¼ cup (60ml) club soda, seltzer or mineral water (or tap water with a small pinch of baking soda)
  • 1 teaspoon white sugar
  • ⅛ teaspoon each salt and pepper
  • 1 tablespoon chopped fresh parsley

Instructions

    Cup of Yum
  1. Peel the carrots and chop them on a diagonal into pieces about ½ inch thick.
  2. Add the butter, carrots, water, and sugar to a sauté pan and cook, covered, over low heat, stirring occasionally, until tender, about 20 minutes.
  3. 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.
  4. 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

Calories 101kcal (5%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 15mg (5%) Sodium 129mg (5%) Potassium 365mg (10%) 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

% 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.