Vichy Carrots - Arguabley, the best way to cook them.

Vichy - A city of central France south-southeast of Paris. A noted spa with hot mineral springs.

This is a "classic" sidedish and will either be on or have been on the menus of all the very best restaurants...worldwide.

Ingredients:

Carrots
Vichy Water - (You can sustitute with bottled mineral water, you can also use tapwater)
Pinch of Sugar - (For older, larger carrots)
Salt to taste
Knob of butter
Pepper
Parsley

Method.

Place cleaned and prepared carrots into a suacepan and start to pour on the mineral water leaving the last half inch of carrot out of the water, ie do not cover the carrots. Add salt, sugar (if needed) and knob of butter. Bring to the boil then agitate the pan every couple of minutes to promote even cooking.

The aim is to boil away all the water (hence why you put so little in at the start), this should leave just melted butter in the bottom of the pan and over the carrots which will be cooked perfect "al dente" (firm to the tooth), season with Pepper and serve immediately, sprinkling some freshly chopped Parsley over them.

Delicious!!

Steve...

 

Another nice way is to add maple syrup.............yum

 

I must be hungry 'cos my mouth is watering! I cook carrots in the Vichy carrot way, but in orange juice instead. Lovely:gnthb:
Might try the maple syrup idea

 

I tend to just chuck carrots in the wok on high heat, with olive oil, and garlic puree in from the start. I get them out when parts (but not all) of the carrot changes colour. It takes about two or three minutes and preparation time is seconds (wash carrots, chop tops off, chuck in pre-heated wok, squirt in garlic puree).

 

roasted with thyme.................perfection.