Glazed Carrots Recipe Vichy Style
I absolutely love this recipe because it transforms simple carrots into a sweet and savory dish that feels both sophisticated and comforting. Plus, using Vichy water gives the carrots an unexpected sparkling twist that impresses everyone around the dinner table, making me feel like a chef extraordinaire.
Glazed Carrots Vichy Style is a simple, elegant dish that perfectly balances health and taste. With very few ingredients—1 pound of sliced carrots, butter, sugar, and Vichy water—the dish is your go-to for impressive yet easy cooking.
And while you don’t need to gild the lily on this one, the optional garnish of fresh parsley really does make for a vibrant presentation.
Ingredients
Carrots:
High in beta-carotene, beneficial for sight and immunity.
Butter:
Provides a luxurious and smooth consistency to the dish.
Sugar:
Delivers sweetness, counterbalancing the flavors of the carrot, which is naturally sweet.
Vichy Water:
Improves taste by lightly preparing carbonation, and then imparts minerals.
Parsley:
Provides a novel, green aroma, and has a great concentration of antioxidants.
Ingredient Quantities
- 1 pound (450 g) carrots, peeled and sliced into rounds
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 cup (240 ml) Vichy water (or lightly carbonated water)
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. In a medium saucepan, melt the 2 tablespoons of butter over medium heat.
2. Place the 1 pound of sliced carrots in the saucepan and stir them to coat evenly with the butter.
3. Disperse the 2 tablespoons of sugar over the carrots and stir to incorporate.
4. Add to the bowl 1 cup of Vichy water, making sure all of the carrots are below the water line.
5. Stir gently and add 1/2 teaspoon of salt.
6. Over medium-high heat, bring the mixture to a boil.
7. After reaching a boil, lessen the heat to medium-low and allow the carrots to simmer without a cover for approximately 20-25 minutes. The end state for the cooking process has the carrots coated with a glaze-like liquid that is reduced down from 4 cups to roughly 2 cups and tender carrots.
8. Prevent the carrots from sticking to the saucepan by stirring them occasionally.
9. Add freshly ground black pepper to taste and season the glazed carrots.
10. Move the carrots to a dish for serving and, if you like, top with 1 tablespoon of chopped fresh parsley before presenting to your dinner guests.
Equipment Needed
1. Medium saucepan
2. Measuring spoons
3. Measuring cups
4. Stirring spoon or spatula
5. Sharp knife (for slicing carrots)
6. Cutting board
7. Serving dish or bowl
FAQ
- What is Vichy water?If Vichy water is not available, any form of lightly carbonated water can be substituted for this type of naturally carbonated mineral water.
- Can I use baby carrots instead of regular carrots?Indeed, baby carrots are a viable option. Just make sure they are all the same size so they cook in unison and, if necessary, adjust the time so they cook to the same doneness as the rest of the vegetables.
- Can I make this recipe vegan?To convert this recipe to a vegan one, change the butter for a plant-based alternative such as vegan margarine or olive oil.
- Do I have to peel the carrots?For a smoother texture and appearance, it is recommended that you peel the carrots. However, you can skip this step if you would rather have the rustic look and extra fiber that come with unpeeled carrots.
- Is fresh parsley necessary?Garnishing with fresh parsley is optional. If you want to add a bright touch and a splash of color, it works nicely. But let me assure you, the dish is completely awesome even if you don’t have any parsley on hand.
- How can I store leftovers?Leftover food should be kept in an airtight container and can be stored in the refrigerator for up to 3 days. The food should be reheated gently, not aggressively, before serving.
- What can I serve with glazed carrots?Carrots that have been glazed go very well with roasted, fowl, or as a bright sidelight to those grain dishes such as quinoa or couscous.
Substitutions and Variations
Olive oil or margarine can replace butter in a dairy-free recipe.
Honey, maple syrup, or brown sugar can be used as substitutes.
Vichy water: Use plain water or chicken/vegetable broth for extra flavor in place of Vichy.
Sodium reduction involves these actions: use sea salt, kosher salt, or a salt substitute; and keep other sources of sodium in check.
New parsley: Change in with new cilantro, new chives, or leave out if none of this is around.
Pro Tips
1. Cut Uniformly: Ensure the carrot slices are uniform in thickness to promote even cooking. This helps all the carrots become tender at the same rate and allows the glaze to coat them consistently.
2. Caramelization Tip: To enhance the flavor, allow the carrots to sit undisturbed for a few minutes at the beginning of the simmering process. This can create slight caramelization of the sugar and butter, adding depth to the glaze.
3. Monitor Liquid Reduction: Keep an eye on the liquid reduction. The goal is to have the liquid reduce to form a glaze, so adjust the heat if necessary to avoid over-reduction or burning the glaze.
4. Enhance Flavor: Consider adding a teaspoon of lemon juice or a splash of white wine vinegar near the end of cooking. This will introduce a bit of acidity, which can brighten and balance the sweetness of the glaze.
5. Infuse Herbs: If you opt for parsley or other herbs, try adding some during the last few minutes of cooking. This allows the herbs to infuse their flavor into the glaze, while still retaining some fresh garnish for the final presentation.
Glazed Carrots Recipe Vichy Style
My favorite Glazed Carrots Recipe Vichy Style
Equipment Needed:
1. Medium saucepan
2. Measuring spoons
3. Measuring cups
4. Stirring spoon or spatula
5. Sharp knife (for slicing carrots)
6. Cutting board
7. Serving dish or bowl
Ingredients:
- 1 pound (450 g) carrots, peeled and sliced into rounds
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 cup (240 ml) Vichy water (or lightly carbonated water)
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions:
1. In a medium saucepan, melt the 2 tablespoons of butter over medium heat.
2. Place the 1 pound of sliced carrots in the saucepan and stir them to coat evenly with the butter.
3. Disperse the 2 tablespoons of sugar over the carrots and stir to incorporate.
4. Add to the bowl 1 cup of Vichy water, making sure all of the carrots are below the water line.
5. Stir gently and add 1/2 teaspoon of salt.
6. Over medium-high heat, bring the mixture to a boil.
7. After reaching a boil, lessen the heat to medium-low and allow the carrots to simmer without a cover for approximately 20-25 minutes. The end state for the cooking process has the carrots coated with a glaze-like liquid that is reduced down from 4 cups to roughly 2 cups and tender carrots.
8. Prevent the carrots from sticking to the saucepan by stirring them occasionally.
9. Add freshly ground black pepper to taste and season the glazed carrots.
10. Move the carrots to a dish for serving and, if you like, top with 1 tablespoon of chopped fresh parsley before presenting to your dinner guests.