Carottes Vichy
Sweet young Belgian carrots sliced on the bias, cooked gently in butter and naturally sparkling mineral water until tender, glazed in a sweet buttery emulsion with fresh parsley.
Ingredients
- • 500g young sweet carrots, peeled and sliced into 4mm fluted rounds
- • 35g Belgian butter
- • 150ml sparkling mineral water
- • 1 tsp caster sugar
- • 1/2 tsp fine sea salt
- • 2 tbsp fresh curly parsley, finely chopped
- • Freshly cracked white pepper
Preparation Steps
Peel the carrots and slice into even 4mm rounds, using a fluted crinkle cutter if available for classic presentation.
Place the sliced carrots in a wide saucepan in a single layer. Add the sparkling water, butter, sugar, and salt. Bring to a boil over medium-high heat.
Cook uncovered for 14 to 16 minutes. As the sparkling water evaporates, the butter and sugar will emulsify into a syrupy, glossy coat adhering to the tender carrots.
Season with white pepper and toss in the chopped fresh parsley. Spoon the glistening carrots and buttery pan juices into a warm serving bowl.