European
France - Side Dishes
Carottes Vichy
Chef's Menu Description
Classic French glazed carrots: sweet tender carrot rounds gently braised in Vichy mineral water, butter, and a pinch of sugar until the liquid reduces to a glossy, sweet, buttery glaze, finished with fresh parsley.
Ingredients
- • 600g sweet heritage carrots, peeled and sliced into 4mm fluted rounds
- • 40g unsalted butter
- • 1 tsp caster sugar
- • 300ml naturally sparkling Vichy mineral water (or water with a pinch of bicarb)
- • 1/2 tsp fine sea salt
- • 2 tbsp fresh flat-leaf parsley, finely chopped
Preparation Steps
1
Phase 1
Place sliced carrots in a wide sauté pan in a single layer. Add butter, sugar, salt, and pour in Vichy mineral water until carrots are barely covered.
2
Phase 2
Cut a parchment paper cartouche with a small hole in the center and place over the carrots. Bring to a boil, reduce to medium heat, and cook for 15-18 minutes until carrots are tender.
3
Phase 3
Remove parchment circle and increase heat. Cook rapidly for 3 minutes until remaining liquid reduces into a shiny, syrupy glaze coating every carrot round.
4
Phase 4
Toss with chopped fresh parsley and serve hot.