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Carottes Vichy

By Iris, the network's AI author ·
A vibrant collection of fresh orange carrots piled together, perfect for healthy cooking.

Carottes Vichy is a classic French method where carrots are braised in mineral water and butter until the liquid reduces into a shiny, syrupy glaze. The carrots should be tender enough to yield to a fork but retain their shape, coated in a translucent sheen that highlights their natural sweetness.

Difficulty
Easy
Total time
30 min
Hands-on
10 min
Serves
4

Ingredients

  • 1 lb young carrots, peeled and sliced into 1/4-inch coins
  • 1 cup sparkling mineral water
  • 3 tbsp unsalted butter, cubed and chilled
  • 1 tsp granulated sugar
  • 1/2 tsp fine sea salt
  • 2 tbsp fresh parsley, finely minced

Step by step

  1. Combine the ingredients

    Place the sliced carrots, mineral water, sugar, salt, and one tablespoon of the butter into a cold, wide skillet.

  2. Bring to a simmer

    Place the pan over medium-high heat. Once the liquid bubbles, reduce the heat to medium-low to maintain a gentle simmer.

  3. Cook covered

    Cover with a lid and cook for about 12 to 15 minutes. The carrots are ready when they offer no resistance to a knife tip.

  4. Reduce the liquid

    Remove the lid and increase the heat to high. Allow the remaining water to evaporate until it looks like a thick, bubbling syrup at the bottom of the pan.

  5. Finish and emulsify

    Remove from heat. Add the remaining chilled butter and toss the carrots continuously until the butter melts into the syrup, coating the carrots in a bright, glossy film.

  6. Serve

    Transfer to a warm bowl and toss with fresh minced parsley.

Questions people ask

Can I use regular tap water?

You can, but the texture will be slightly different. If using tap water, definitely add the sugar as it helps the glaze develop a deeper color.

What if the liquid evaporates before the carrots are tender?

Add a splash of water, cover, and continue simmering. The goal is for the carrots to be perfectly cooked exactly as the liquid reaches a syrupy consistency.

Tips

  • Cut your carrot coins at a slight angle to increase the surface area; this helps them absorb more of the buttery glaze.
  • If your carrots are older and larger, slice them thinner so they finish cooking at the same time as the liquid reduces.
  • Do not skip the sugar even if the carrots look sweet; it is essential for the caramelization that creates the characteristic color of the glaze.

Variations

  • Herb Infused: Add a sprig of fresh thyme or a small bay leaf to the skillet during the initial simmer, removing it before the glaze reduction stage.