Best 7 Carrots Vichy Recipes

CARROTS VICHY

Steps:

• Place all ingredients in saucepan except the chives/parsley.
• Cook the carrots/parsnips over medium heat until the water evaporates.
• Permit them to brown in the butter.
• Serve them sprinkled with either chopped chives or parsley.

VICHY CARROTS

Steps:

• Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.

GLAZED CARROTS (CAROTTES VICHY)

Steps:

• In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
• Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
• Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
• Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

VICHY CARROTS

Steps:

• 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.

CARROTS VICHY

Steps:

• Place carrots, water, butter and sugar in a 2-quart saucepan over medium-high heat. Bring to a simmer. Cover and cook for 12 to 15 minutes or until carrots are tender. Season with nutmeg, salt and pepper to taste.

CARROTS VICHY

Steps:

• Spray large saucepan with cooking spray; heat over medium until hot.
• Saute onions until tender and lightly browned, about 8 minutes, stirring frequently.
• Stir in carrots, water, sugar and butter. Heat to boiling; reduce heat and simmer, covered, for 10 minutes, or until carrots are tender.
• Season to taste with salt and pepper. Serve sprinkled with parsley.

VICHY CARROTS

Steps:

• Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
• Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
• Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.