Vichycarrots Recipes

CARROTS VICHY

Carrots Vichy image

This dish was named after the town by the same name. Lovely side dish that is quick and easy to put together. This can also be made with parsnips. The cooking time is variable....just cook until they are the way you like them.

Provided by luvcookn

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups carrots or 2 cups parsnips, peeled and sliced
1/2 cup boiling water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon lemon juice
chopped chives or parsley

Steps:

Place all ingredients in saucepan except the chives/parsley.
Cook the carrots/parsnips over medium heat until the water evaporates.
Permit them to brown in the butter.
Serve them sprinkled with either chopped chives or parsley.

Nutrition Facts : Calories 86, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 224.8, Carbohydrate 8.5, Fiber 1.6, Sugar 5.7, Protein 0.6

VICHY CARROTS

Vichy Carrots image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 tablespoons butter
2 tablespoons finely chopped parsley leaves
1 pound "baby cut" carrots
Salt and freshly ground black pepper
1 (12-ounce) can lemon-lime soda (recommended: Sprite)

Steps:

In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half.

VICHY CARROTS

Vichy Carrots image

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 pounds carrots
4 tablespoons butter
Kosher salt
1 to 2 teaspoons sugar
Handful chopped fresh parsley sprigs

Steps:

Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.

VICHY CARROTS

Vichy Carrots image

Vichy carrots are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots.

Provided by Sam Sifton

Categories side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
Kosher salt
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 medium-size shallot, peeled and finely diced
1/2 teaspoon fresh thyme leaves, finely chopped
Black pepper, to taste

Steps:

Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 15 grams

CARROTS VICHY

Carrots Vichy image

Categories Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Carrot Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 pound carrots
2 tablespoons unsalted butter
1/4 cup water
1 teaspoon sugar

Steps:

Diagonally cut carrots into 1/8-inch-thick slices. In a heavy saucepan combine butter, carrots, water, and sugar and cook, covered, over low heat, stirring occasionally, until tender, about 15 minutes.

GLAZED CARROTS (CAROTTES VICHY)

Glazed Carrots (Carottes Vichy) image

Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.

Provided by Bayhill

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb baby carrots, peeled
2 teaspoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon of fresh mint, chopped (or chopped parsley)

Steps:

In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

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