Vichy carrots
French Cooking Academy · ♥ 1.6K likes · 64.4K views · 10 min video
Read about carrots in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g carrots
- parsley
- ½ l sparkling mineral water
- 2 tbsp plain butter
- ½ tsp sugar
- salt
Slice the peeled carrots at an angle about half a centimetre thick.
Put the carrots in a small saucepan off the heat and pour in sparkling water just to cover; then turn the heat on.
The Vichy appellation
Once warm, add the sugar, butter and a pinch of salt and mix; bring almost to a boil to form an emulsion.
Covering the carrots with sparkling water
Reduce to a simmer, taste and add salt so the water is slightly salty.
Cover and leave on a very low simmer about 20 minutes.
If plenty of water remains with the carrots cooked, pour off most of it, leaving a thin layer.
Leave 5 to 10 minutes for the water to evaporate completely and the carrots to glaze and shine in a dry pan. Finish with chopped parsley.