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
- 2 lbs. or 1 kg of carrots
- 1 ounce or 25 grams or 2 Tablespoons of salted butter
- 1 Teaspoons honey
- Vichy mineral or tap water
- 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.
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.
If you got to the end and would like to read more, why not subscribe to BrightonYourHealth monthly newsletter and updates to new articles? By joining you will receive a 13-page E-report on “How to Eat Like the French Without a Food Snob Attitude.”
If you like this recipe, I would greatly appreciate you sharing this article with your favorite method below. Thanks for your support.