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carrots vichy style

Carrots Vichy Style Recipe

Carrots Vichy or Carrots Vichy Style, It is All Good!

We served up Carrots Vichy Style as part of the entrée (or first course) for today’s Sunday lunch. Why not use vegetables as the base for your starter dishes using the theme of  Three Course Meals to Help Kids Eat More Vegetables? This simple recipe was a big success.

My version of Carrot Vichy Style comes from the traditional recipe for Carrots Vichy in which a special mineral water is used to cook carrots. Vichy, a resort town in the mountain region of France, is known for its special waters that are rich in bicarbonate, minerals calcium and magnesium.

I have also adapted the traditional recipe to use less butter and use honey in place of sugar. I used filtered tap water as a substitute for Vichy water for two reasons: environmental and access to ingredients. It may be difficult to find Vichy water where you live.

Chez nous (our house) we have made an environmental decision to use less plastics, buy less bottled water and use filtered water for drinking (if you want to read more on this, click here). If you have access to Vichy water, you can use it as a substitute for tap water in this dish or use another type of bicarbonate mineral water such as Badoit.

This recipe is an easy to make dish with few ingredients, but it needs some longer cooking time. With some advance preparation you can have these carrots on your dinner plate tonight!

Carrots Vichy Style Recipe

Ingredients:
  • 2 lbs. or 1 kg of carrots
  • 1 ounce or 25 grams or 2 Tablespoons of salted butter
  • 1 Teaspoons honey
  • Salt
  • Vichy mineral or tap water

Gather about 2 lbs of carrots

Peel and cut carrots into small circles

 

Add carrots to a cooking pot

Add rest of ingredients (butter, honey, salt, water) and cook

  • Heat water to a boil and then lower temperature to medium.
  • Cover pan halfway (allow steam to escape) and let carrots cook for about 30-45 minutes until most of water has evaporated.
  • Carefully drain the carrots and put them into a serving bowl.
  • Adjust for seasonings, adding salt and pepper if needed and chopped parsley.

Put cooked carrots in serving bowl, sprinkle with parsley

The carrots come out perfect each time with this cooking method. Each bite is soft and flavorful. The carrots cook between 30-45 minutes, but the result is a real taste appreciation for carrots, a vegetable full of vitamin A.

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If you like this recipe, I would greatly appreciate you sharing this article with your favorite method below. Thanks for your support.

Bon Appetit, Mary

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9 Responses to Carrots Vichy Style Recipe

  1. Mary Brighton October 27, 2012 at 14:58 #

    Hi Serena, We are lucky to participate in a local farm weekly vegetable basket. Yes, these carrots were pulled out of someone’s local garden-they taste fresh picked!

  2. Mary Brighton October 27, 2012 at 14:56 #

    Thanks Ash, I love simple and good. These carrots also taste delicious, soft and full of flavor. Thanks for your comment!

  3. Mary Brighton October 27, 2012 at 14:55 #

    Hi Emma, Vichyssoise is named for geographical reasons. It was brought to NYC at the Ritz by a French chef called Diat. He perfected the dish and named it Vichyssoise, the big town nearby his home village of Montmarault. The soup does not contain any ingredients that originate from Vichy. Thanks for your comment!

  4. Katy @ Healthy Aperture October 26, 2012 at 17:34 #

    The simplicity of this preserves the power and flavor of the carrots! Keeping it simple never hurts!

    @KatySkrzy

  5. Emma Stirling October 25, 2012 at 12:17 #

    Thanks again Maty for the wonderful history lesson.Where does vichyssoise come in?

  6. Ash Jones APD (Off-Duty Dietitian) October 22, 2012 at 07:11 #

    This is so simple but it sounds absolutely divine! I love this kind of recipe, and the fact that it has so much tradition behind it.

  7. Serena October 22, 2012 at 04:22 #

    Sometimes simple is absolutely the best! I’m totally going to make…wish I had the beautiful carrots it looks like you pulled straight from the garden!

Trackbacks/Pingbacks

  1. Suzanne Saxe-R, Ed.D - October 23, 2012

    RT @mbrighton66 Carrots Vichy Style: A traditional French recipe is adapted to meet a newer style. A dish that i… http://t.co/JWCmmeXH

  2. Mary Brighton - October 21, 2012

    Don't worry if you don't have Vichy mineral water to cook these babies! Easy to prepare but prepare ahead: cooks… http://t.co/okmlIMhz

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