TABELIAAUTHENTIC RECIPE
Carottes VichyVichy-Style Glazed Carrots
Thinly sliced carrots simmer uncovered with water, salt and sugar until almost all the liquid has evaporated. Toss with cold, diced butter off the heat and finish with parsley. Serve alongside veal chops or sautéed chicken.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- CarrotsWeight before peeling; about 4–5 medium whole carrots of similar thickness.800 g
- WaterPotable drinking water, enough to just cover the carrots.500 ml
- Fine table saltPlain fine table salt, weighed in grams.6 g
- Granulated sugarWhite granulated sugar.5 g
- Unsalted butterUnsalted dairy butter made from pasteurized cream; check the label. Cut into small pieces and keep refrigerated until step 3.30 g
- Flat-leaf parsleyFresh flat-leaf parsley, also sold as Italian parsley. The 3g is the weight of leaves.3 g
Method
Slice the carrots into 3mm rounds and chop the parsley
- 1 Rinse carrots under running water before peeling, trimming or cutting.
- 2 Peel the carrots and slice into even rounds 3mm thick.
- 3 Rinse flat-leaf parsley under running water before peeling, trimming or cutting.
- 4 Finely chop the flat-leaf parsley leaves.
Ready when
Proceed when the rounds are evenly thick.
Caution
Uneven slices cook at different rates: thin ones may break up while thick ones remain firm.
Simmer uncovered with salt and sugar until almost all the liquid has evaporated
- 1 Spread the carrots in a shallow 26cm pan. Add 500ml water, 6g salt and 5g granulated sugar, and set over medium heat.
- 2 Once boiling, reduce the heat and simmer uncovered for about 22 minutes. Shake the pan occasionally to redistribute the carrots.
- 3 If the carrots are tender but plenty of liquid remains, raise the heat to medium to reduce it. If the liquid has gone but the carrots are still firm, add 2–3 tablespoons of water and continue cooking.
Ready when
Proceed when only a little liquid remains on the bottom of the pan, the carrots look glossy and a skewer slides into them easily.
Caution
Continuing to heat the pan once the liquid has evaporated can burn the sugar and make the carrots stick.
Toss with butter off the heat and scatter with parsley
- 1 Remove the pan from the heat. Scatter over 30g unsalted butter and shake the pan to coat the carrots.
- 2 Transfer to a warmed serving dish and scatter with parsley.
Ready when
The dish is ready when the butter coats the carrots and gives them a sheen.
About this dish
Vichy’s spa visitors once sat down to hotel meals planned around their treatment. Doctors decided which menus guests should follow, and the town’s well-known carrots appeared among the dishes for people following a prescribed diet. The hotel dining room was part of a stay spent taking the waters.
Water was central to those routines. Vichy, in the Allier department of central France, has mineral springs used for drinking cures as well as thermal treatments. The name Carottes Vichy recalls cooking sliced carrots with the town’s water or its mineral salts; it connects the dining room with the springs outside.
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