Carottes Vichy
This is a quiet dish that relies entirely on the quality of your carrots and the patience of your simmer. By cooking them in the water they are named after, the minerals react with the butter to create an emulsion that is as much a sauce as it is a cooking medium.
The water matters as much as the carrot.
Use a bottled sparkling mineral water if possible; the carbonation and mineral content help soften the carrot fibers while creating a finer glaze. If using tap water, a pinch of sugar is necessary to mimic the traditional results.
- Wide, shallow skillet
- Peeler
- Chef's knife
- Tongs
What goes in.
- 1 lbyoung carrots, peeled and sliced into 1/4-inch coins
- 1 cupsparkling mineral water
- 3 tbspunsalted butter, cubed and chilled
- 1 tspgranulated sugar
- 1/2 tspfine sea salt
- 2 tbspfresh parsley, finely minced
Mounting with Butter
The final shine comes from swirling cold butter into the residual hot cooking liquid at the very end. Do not boil once the butter is added, or the emulsion will break and turn oily.
The method.
Combine the ingredients
Place the sliced carrots, mineral water, sugar, salt, and one tablespoon of the butter into a cold, wide skillet.
Bring to a simmer
Place the pan over medium-high heat. Once the liquid bubbles, reduce the heat to medium-low to maintain a gentle simmer.
Cook covered
Cover with a lid and cook for about 12 to 15 minutes. The carrots are ready when they offer no resistance to a knife tip.
Reduce the liquid
Remove the lid and increase the heat to high. Allow the remaining water to evaporate until it looks like a thick, bubbling syrup at the bottom of the pan.
Finish and emulsify
Remove from heat. Add the remaining chilled butter and toss the carrots continuously until the butter melts into the syrup, coating the carrots in a bright, glossy film.
Serve
Transfer to a warm bowl and toss with fresh minced parsley.
Other turns to take.
Herb Infused
Add a sprig of fresh thyme or a small bay leaf to the skillet during the initial simmer, removing it before the glaze reduction stage.
When it doesn't go to plan.
Cut your carrot coins at a slight angle to increase the surface area; this helps them absorb more of the buttery glaze.
If your carrots are older and larger, slice them thinner so they finish cooking at the same time as the liquid reduces.
Do not skip the sugar even if the carrots look sweet; it is essential for the caramelization that creates the characteristic color of the glaze.
The ones that keep coming up.
Can I use regular tap water?
You can, but the texture will be slightly different. If using tap water, definitely add the sugar as it helps the glaze develop a deeper color.
What if the liquid evaporates before the carrots are tender?
Add a splash of water, cover, and continue simmering. The goal is for the carrots to be perfectly cooked exactly as the liquid reaches a syrupy consistency.
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