Vichy Carrots
In Vichy carrots, the Vichy water traditionally serves several purposes:
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Flavor Enhancement: Vichy water is a naturally carbonated mineral water that comes from the springs of Vichy in France. It has a distinct mineral taste due to its high content of sodium bicarbonate and trace minerals. This imparts a subtle, slightly salty flavor to the carrots, which enhances their natural sweetness.
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Tenderizing: The minerals in Vichy water can slightly affect the texture of the carrots, making them more tender as they cook.
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Historical/Culinary Tradition: Using Vichy water in the dish is also a nod to French culinary tradition. While regular water is often used nowadays, the name "Vichy carrots" (or carottes à la Vichy) originally refers to the use of Vichy mineral water in the recipe.
Overall, the use of Vichy water gives the dish a distinctive character that sets it apart from other carrot preparations.
2 - 3 servings
Ingredients
- 300 grams carrots
- vichy water (carbonated water)
- butter
- fresh coriander/cilantro, chopped
- fresh parsley, chopped
Equipment
Instructions
- Slice the carrots into 0.5 cm thick slices.
- In a pot over medium heat, cook the carrots covered in vichy water for a few minutes until soft.
- Strain the carrots in a colander.
- Serve garnished with parsley and cilantro, and drizzle a little olive oil on top (optional).
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