Vichy Carrots
(Veg, GF) • Serves 3
Prep Time: 3 minutes Cook Time: 17 minutes Total Time: 20 minutes
Vichy-style of cooking is a method of sautéing vegetables in a little water, fat and sugar to create a light caramel glaze. The style of cooking was originally named after a town in France known for its mineral-rich water that was used to cook food, giving it a distinct flavor.
These carrots are sweet, tender and have a slight crunch. They are a perfect side dish, and when sprinkled with fresh parsley add a lovely pop of color to your dinner table.
Ingredients Method
1 pound carrots, peeled, cut lengthwise then sliced into half-moons
2 tablespoons red wine vinegar, split in two
1 tablespoon plus 1 tsp granulated sugar
2 tablespoons butter, split in two (can sub olive oil)
1 shallot, peeled & finely chopped
Salt, season to taste
Black pepper, season to taste
Fresh parsley, chopped for garnish
1. Add sliced carrots and 1 tablespoon butter to a medium-sized sauté pan over medium heat and season generously with salt.
2. Add one tablespoon of red wine vinegar to the sauté pan.
3. Add enough cold water to the sauce pan until it reaches halfway up the sides of the carrots. Increase heat to high and bring liquid to a boil.
4. Turn heat down to medium, stirring carrots occasionally. Cook carrots until just cooked through, about 15 minutes. Add a splash of cold water to the pan if it appears dry or discard excess water if there is too much.
5. Add remaining red wine vinegar, sugar, butter, chopped shallots and black pepper. Sauté carrots for about 2 minutes, until they develop a light caramel color glaze.
6. Spoon carrots into a serving bowl and sprinkle with fresh parsley. Serve warm or at room temperature.