Carrots Vichy

Carrots Vichy¬†are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots. Vichy is a town famous for its mineral water, and as such, is also a spa town. At one point in the 1700s or 1800s, carrots were used as an important item at many of the restaurants in Vichy, being regarded as important part of the overall “cure” that people had come to the town to engage in. Carrots Vichy, together with the water, were seen as helping digestion.

INGREDIENTSCarrots Vichy
4 tablespoons butter
2 tablespoons finely chopped parsley leaves
1 pound “baby cut” carrots
Salt and freshly ground black pepper
1 (12-ounce) can lemon-lime soda (recommended: Sprite)

DIRECTIONS
In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half. You can serve carrots Vichy warm or at room temperature.

Carrots Vichy

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