Vichy Carrots

Vichy carrots are a simple yet elegant French side dish that highlights the natural sweetness of carrots. Simmered in mineral-rich Vichy water and finished with butter, this dish is known for its tender texture and delicate flavor. Garnished with fresh parsley and cilantro, it makes for a beautiful and aromatic accompaniment to any meal. Perfect for showcasing the versatility of carrots, this recipe balances freshness and simplicity.

In Vichy carrots, the Vichy water traditionally serves several purposes:

1. 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.

2. Tenderizing: The minerals in Vichy water can slightly affect the texture of the carrots, making them more tender as they cook.

3. 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. 

 

• 300 grams carrots
• vichy water (carbonated water)
• butter
• fresh coriander/cilantro, chopped
• fresh parsley, chopped

Equipment

• Wooden Cutting Board

Instructions

1. Slice the carrots into 0.5 cm thick slices.
2. In a pot over medium heat, cook the carrots covered in vichy water for a few minutes until soft.
3. Strain the carrots in a colander.
4. Serve garnished with parsley and cilantro, and drizzle a little olive oil on top (optional).