VICHY CARROTS
Vichy carrots 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.
Provided by Sam Sifton
Categories side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 15 grams
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Yaair Khan
k-yaair@aol.comI made these Vichy carrots in my Instant Pot, and they came out perfectly.
Clarence Smith
s_c@hotmail.comI'm allergic to parsley, so I substituted cilantro instead. It was still delicious.
Nawab Alam
nawab_a63@yahoo.comThis recipe is a great starting point, but I like to add my own twist by adding some chopped bacon and shallots.
Baber Rasool
rasoolb@hotmail.comI've made this recipe several times, and it's always a hit. It's a great way to use up leftover carrots.
Mary Bratts
m_bratts@gmail.comThese Vichy carrots were a waste of time. They were flavorless and boring.
Abd Man
a2@gmail.comI followed the recipe exactly, but my carrots turned out mushy. I'm not sure what went wrong.
Kobe King
kobe@aol.comThese Vichy carrots were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Mimic clan
c-m57@hotmail.comI love the simplicity of this recipe. It's a great way to showcase the natural flavor of carrots.
Farha Nadeem
nf62@yahoo.comThese Vichy carrots were the perfect side dish for my roasted chicken. They were flavorful and elegant.
Angela Zangara
az70@gmail.comI'm not a huge fan of carrots, but these Vichy carrots were amazing. I highly recommend them.
PZ9 PZ2
pz9.p72@gmail.comThese carrots were so easy to make, and they were so good. I will definitely be making them again.
Victor Dioso
v@hotmail.frI made these carrots for a dinner party last night, and they were a huge success. Everyone loved them.
Shaon Ahmed
a-s90@hotmail.comThis was my first time cooking Vichy carrots, and they turned out great. I followed the recipe exactly, and they were delicious. The carrots were tender and flavorful, and the butter and parsley added a nice touch.
Cory Bradshaw
corybradshaw@gmail.comThese Vichy carrots were a hit. This recipe is a keeper.