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Carottes Vichy — Buttery Carrot Slices with a Delicate Glaze
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Source: https://recipheon.com/en/recipes/snacks/carottes-vichy-buttery-carrot-slices-with-a-delicate-glaze
About this recipe
Carottes Vichy are tender carrot slices coated in a thin, glossy glaze of butter and a little sugar. This French side dish comes together in one pan: the carrots first simmer gently in water and butter, then the liquid reduces to a sauce that coats the slices. An even thickness helps them cook uniformly, while gentle stirring keeps their shape intact. Watch the pan closely toward the end, as the finished glaze can quickly start to burn. Finely chopped parsley added off the heat brings a fresh flavor. These quantities make four side servings for a meal.
Ingredients
Carrots and butter glaze
600 g raw orange carrots, about 2–3 cm in diameter, weighed after peeling and trimming the ends
40 g unsalted butter, 82% fat
10 g fine white granulated sugar
350 ml plain drinking water, divided: 300 ml for cooking and 50 ml for topping up the liquid and finishing the glaze; do not drain the liquid
3 g fine salt
0.5 g ground black pepper
6 g fresh parsley leaves, without thick stems
Steps
Wash and peel the carrots, trim the ends and weigh out 600 g of peeled, trimmed carrots. Cut crosswise into even slices about 5 mm thick. Rinse, dry and finely chop the parsley. Set aside 50 ml of the measured water and have ready a wide, deep skillet or shallow pot about 24 cm in diameter.
Melt the butter in the skillet over low heat; do not let it brown. Add the sugar and carrots and stir for about 1–2 minutes to coat the slices in butter. Pour in 300 ml water, add the salt and pepper and bring to a gentle simmer.
Cook without a lid over medium-low heat for about 15–20 minutes, stirring gently from time to time. The liquid should bubble gently and gradually evaporate, while the slices soften enough for a thin knife to enter easily but still keep their shape. If the liquid reduces too quickly before the carrots are tender, lower the heat and add water a spoonful at a time from the reserved 50 ml.
Once the carrots are tender, pour in any unused reserved water. Cook without a lid over medium heat for about 5–10 minutes, until the liquid becomes a thin, glossy glaze coating the slices, with no watery pool on the bottom. If the carrots are already very soft, transfer them to a bowl with a slotted spoon while reducing the liquid, then return them along with any collected juices. Toward the end, move the skillet frequently and take it off the heat before the glaze starts to brown or stick; it should stay pale and buttery.
AI-generated With the skillet off the heat, add all the chopped parsley to the hot carrots and stir gently. Divide into four portions, including the glaze from the skillet. Serve immediately, warm, as a side dish for a meal.
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