Vichy Carrots Recipe (Carottes Vichy): A Classic French Side Dish
Homemade Vichy carrots make a tender, glossy side dish that perfectly complements meat, fish, or vegetarian mains.
Easy to prepare, they charm with their delicate sweetness and melt-in-your-mouth texture, ready in just minutes
Homemade Vichy Carrots Recipe: Tender and Glossy Side Dish in 20 Minutes
This simple yet elegant Vichy carrots recipe brings out the natural sweetness of carrots while adding a glossy, buttery glaze.
Traditionally simmered with sparkling Vichy mineral water, this dish is light, flavourful, and perfectly suited as a side for roast meats, poultry, or festive holiday meals.
Today, you don’t need to be in Vichy to enjoy it, sparkling water such as Perrier works beautifully, keeping the carrots tender, shiny, and irresistibly delicious.
Ingredients for Authentic Vichy Carrots
- 500 g medium fresh carrots – avoid very small ones (they turn mushy) or very large ones (their cores can be tough).
- 30 g butter – for richness and that glossy finish; use margarine for a dairy-free option.
- 1 tsp sugar – enhances the carrots’ natural sweetness; honey works too.
- ½ vegetable stock cube – or homemade broth for deeper flavor.
- 50 ml water – to dilute the stock.
- 200 ml sparkling Vichy water (or Perrier) – the secret to the dish’s lightness and tradition.
- Fresh parsley – finely chopped for garnish.
- Salt & freshly ground black pepper – to taste.
Step-by-Step Instructions
- Prepare the carrots: Peel lightly to preserve flavor, then slice into thick rounds. Use a wavy knife for a traditional look.
- Melt the base: In a wide, heavy-bottomed pan (cast iron is ideal), melt butter with sugar over medium heat.
- Sauté the carrots: Add the slices, stir for 2–3 minutes until lightly coated and glossy.
- Add liquid: Pour in diluted stock and sparkling water until the carrots are just covered.
- Simmer: Bring to a boil, reduce heat, cover, and cook gently until carrots are tender and most liquid has evaporated.
- Finish the glaze: If liquid remains, uncover and cook over medium-high heat until it reduces into a shiny glaze (watch closely to avoid burning).
- Season & serve: Adjust salt and pepper, sprinkle with fresh parsley, and serve hot.
Cooking Tips for Perfect Results
- Use a cast-iron pot for even heat and perfect glazing.
- No wavy knife? Slice carrots diagonally — they cook evenly and absorb more flavor.
- Watch the final minutes of cooking: carrots can go from glossy to burnt caramel quickly.
- For extra indulgence, stir in a small knob of butter just before serving.
Variations and Substitutions
- Vegan Vichy carrots: replace butter with olive oil or margarine.
- With honey: swap sugar for honey for a richer sweetness.
- No added sugar: rely solely on the carrots’ natural flavor.
- Thermomix method: let the machine handle the gentle steaming and reduction.
- Broth only: cook with a simple short broth for a savory twist.
- Sparkling water only: the purest version, closest to the original.
- With cream: stir in a splash of heavy cream at the end for a luxurious touch.
- Add aromatics: garlic, shallots, or chives for extra depth.
Storage and Reheating Tips
- In the fridge: keep in an airtight container for up to 3 days.
- In the freezer: freeze for up to 1 month. Thaw gently in the fridge before reheating.
- To reheat: warm in a pan over low heat with a splash of water or a small knob of butter to refresh the glaze. Avoid the microwave to preserve texture.
- Pro tip: add fresh parsley just before serving to bring back that vibrant look and taste.
Suggested Pairings
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- Perfect with roast beef, turkey, duck, or chicken.
- A colorfoul side for grilled fish or vegetarian mains like tofu or quinoa.
- Excellent on festive tables like Christmas or Thanksgiving dinner.
Vichy Carrots Recipe : A Classic FrenchSide Dish
- Total Time: 30 minutes
- Yield: 4 portions
Description
Homemade Vichy carrots make a tender, glossy side dish, perfect for elevating meat, fish, or even vegetarian dishes
Ingredients
- 500 g medium fresh carrots
- 30 g butter
- 1 teaspoon sugar
- ½ vegetable stock cube
- 50 ml water
- 200 ml Vichy water (or enough to cover the carrots; Perrier in my recipe)
- Fresh parsley
- Salt
- Pepper
Instructions
-
Scrape the skin off the carrots and cut them into fairly thick slices
-
Melt the butter in a wide, heavy-bottomed pot, then add the sugar
-
Add the carrots and sauté for a few minutes, stirring occasionally
-
Pour in the stock diluted in a little boiling water, then add the Vichy water
-
Once boiling, reduce the heat and cook covered until the carrots are tender and most of the liquid has evaporated; if carrots are done but liquid remains, uncover and increase heat, watching closely
-
Season with pepper and add a little salt if needed
-
Serve hot, sprinkled with chopped parsley
- Prep Time: 10 min
- Cook Time: 20 min
- Category: side dish
- Cuisine: French cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 120 kcal
