Vichy Carrots
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5
2 reviews
Excellent
Vichy Carrots
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Authentic French recipe for Vichy glazed carrots. Based on chef Auguste Escoffier's tips for the perfect classic side dish, add some lemon thyme for more depth of flavour and have fun using different colours of fresh carrots.
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Ingredients
- 1 kilo (2lb/ 8 carrots) carrot whole, halved, quartered depending on size (or sliced
- 15 g (1 tbsp) sugar
- 30 g (2 tbsp) butter
- 250 ml (1 cup) water or Vichy St Yorre French mineral water*
- 3 g (¼ teaspoon each) salt
- 3 g (¼ teaspoon each) black pepper
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon parsley finely chopped, fresh
- 1 prig lemon thyme optional, fresh
Instructions
- Peel carrots, leaving whole if slim. Otherwise cut in 2 vertically or quarter if particularly thick. Place in a saucepan or frying pan, covering in the water.
- Add the sugar, salt, bicarbonate of soda, butter and pepper. Add a sprig of thyme, if using.
- Bring briefly to the boil, then turn down the heat to simmer and cover the pan with a lid. Leave to cook for 12-15 minutes, depending on their size, until the water has nearly evaporated but just a little syrup left. They should be tender when pricked with a knife but still have that 'al dente' bite (not mushy).
- Using a spoon, gently turn the carrots around in the glaze and add the parsley to serve.
Notes
- Carrots: use the freshest carrots possible for the best flavour. Alternatively, cut into thin slices.
- * If using the authentic French Vichy St-Yorre mineral water, omit the bicarbonate of soda and salt.
- Nutrition per 177g portion: 92 calories; 5g lipids; 1g protein; 11g carbohydrates; Glycemic Index: 5.
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Overall Rating
5
2 reviews
Excellent
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