Vichy Carrots (French Style Glazed Carrots)
A wildly popular side dish in France, Vichy Carrots feature perfectly tender carrot coins cooked in butter, sugar, and water until it reduces into a sweet buttery glaze, which is then finished off with fresh parsley. This easy and inexpensive recipe is a perfect weekday side, that feels luxurious enough to brighten any festive meal as well! What does “Vichy” mean? “Vichy” is a town in the Auvergne-Rhône-Alpes region, in central France. It is a popular spa and resort site known for its springs of naturally carbonated water.…
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 medium sized carrots
- 3.5 tbsp (50g) unsalted butter
- 2 tbsp (25g) sugar
- Salt and black pepper to taste,8-9 sprigs fresh curly parsley, stemmed and chopped.
Instructions
- 1
Step 1 – Peel the carrots (if needed, see note above) and chop them on a diagonal into pieces about ¼-inch (0.5cm) thick.
- 2
Step 2 – In a large frying pan, melt the butter over low heat with the sugar. As soon as the butter is melted, add the carrots, and stir to coat. Sautee for just 2-3 minutes (you don’t want any caramelization yet). Pour the water into the pan so it just covers the carrots. Turn the heat to high and bring to a boil. Turn the heat down to medium-high and simmer (uncovered) for at least 20 minutes or until the water has completely evaporated. As the carrots cook and the water evaporates, stir occasionally (very gently, as to not break the carrots).
- 3
Step 3 – When the water is evaporated, add salt and black pepper to taste. Sprinkle with the chopped parsley and stir to just mix. Serve hot. Do not let the carrots sit too long before serving, as the butter glaze could solidify.