I just harvested my first batch of carrots, which are so cute! According to the starter label, they are called ’Parisian Carrots,’ so I have to do them honor by cooking them French-style.
I’ve chosen a classic recipe because I like its simplicity. The list of ingredients is very short, and once the carrots themselves are prepared, it doesn’t take much longer than twenty minutes. They are lightly glazed with sugar and butter and then finished with a sprinkle of parsley. These are easy enough to make for a weeknight meal and elegant enough to serve to guests.
I am happily growing my own carrots, so I don’t bother peeling them. I just scrub them really well with a small brush to remove any dirt, and then I cut them lengthwise since they are short and round. You should cut them according to the type of carrot you are using and close to the same size so that they will cook evenly. For example, if they are long, they likely should be cut into coins.
Vichy is a resort area close to the middle of France, known for its spas from natural springs along the Allier River. Ideally, Vichy water is traditionally used to cook the carrots with butter and a little sugar, but mineral water or tap water will do in a pinch.
This recipe can also easily be increased if need be.
Vichy-Style Carrots
Ingredients
- ½ lb carrots
- ¼ cup mineral water or club soda
- 1 tsp sugar
- 1-½ Tbsp unsalted butter
- 1 Tbsp minced fresh parsley
- Salt & pepper to taste
Place the carrots in a pan (make sure it has a lid) along with the butter, mineral water, and sugar.
Cook over medium heat, coating the carrots with the ingredients. Cover the pan once the butter has melted and allow the carrots to steam, stirring occasionally, for about 20 minutes. Take care not to let the glaze brown—add a little bit more water if needed.
When carrots are fork tender, remove from heat, salt & pepper to taste, and sprinkle with the parsley.
Serves 3-4.
