Carrots Vichy

CarrotsVichyVertbfLOSimple and OH! so tasty, I can’t imagine why this recipe isn’t better known; tho’ there is the whole WWII French Government during Occupation thing (watch Casablanca again, it’ll all become clear).

Nazi collaborateurs aside, Vichy is also known for it’s spa and sparkling water – which is what you would traditionally cook these carrots in (the water, not the spa) – and, wouldn’t you just know it – we were fresh out of Vichy Water the day I decided to make these guys – bummer!

A quick review of da Google (all praise da…) offered options – everything from using filtered tap water to lemon-lime soda (!) to vermouth (hmmmm). I opted for some La Croix sparkling lemon water, with just a splash of vermouth because, well, why not?

•1 lb carrots, peeled and cut into thin spears
•2 tbsp butter
CarrotsVichyCoveredbfLO•1/4 cup water (should be sparkling) -some recipes call for a bit of lemon juice as well, hence my use of the lemon sparkling water
•1 tsp sugar
•Dash of white vermouth – you don’t have to do this, but I think it’s nice
•Chopped fresh parsley

Combine the carrots, butter, water and sugar in a large sauce pan (I used a covered skillet). Sprinkle a dash of vermouth, if using, over all and stir. You could also add salt, but most of the recipes I found called CarrotsVichyBowlbfLOfor using unsalted butter, which I don’t keep around, so I let the sodium in the butter stand in for any additional salt.

Cover and simmer, stirring occasionally, until the liquid is absorbed and the carrots have that lovely ‘glazed’ look. Sprinkle with fresh parsley and serve warm.

THIS is the way carrots should taste.

By the way – this method works a treat for peas as well – try it and be amazed at what you’ve been missing.

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