One of the very first classes that I was taught in Professional Cooking Culinary Training was Vegetables & Starches Class. I gained a whole new appreciation for vegetables from my culinary instructors during this three-week segment. It was jam-packed with useful information pertaining to all types of vegetables. I was surprised how little tips and techniques made such a difference in the taste of a vegetable; for instance – peeling and cooking a rutabaga properly. I talk about exactly that in this post. But, the vegetable dish that sticks in my mind the most is Vichy Carrots.
The name of this dish originated from a village in France called – you guessed it – Vichy. Known for its slightly carbonated volcanic water, it is said to be one of the most mineral-rich waters in France. Although is not likely the average person will be able to obtain this magical Vichy water, there is nothing stopping us from making Vichy Carrots by substituting either water, carbonated water or chicken stock.
Potlatch Salmon Papillote served with Vichy Carrots and Israeli Couscous
Carrot – a root vegetable, is such a humble ingredient that can be lifted to company status with a simple technique called braising. Most people are very familiar with this term in relation to meat, however, if we expand on that thought to braising vegetables, it is brilliant. It is a simple matter of adding a liquid to vegetables (‘up to their shoulders’, as my culinary instructor would say) until fork tender and then reducing the remaining liquid to a buttery glaze.
Vichy Carrots is a classic recipe – a family favourite and it surely will quickly become your favourite, too. My children and grandchildren ask for it as part of their birthday dinners. That counts for something, doesn’t it? So give it a try. You will love it!
Braising Vegetables – Vichy Carrots
VICHY CARROTS
CHEF TALK: Braising vegetables is definitely a technique that I encourage to try. Expand your repertoire by thinking beyond the ordinary carrot recipe with this method. There are only a few simple ingredients to this side dish. It is quick, easy and delicious and it will be on the table in minutes! The classic recipe uses water for the liquid. I use chicken stock, even though it is not traditional. It gives the reduction a little more body. Either way, these carrots are amazing!
INGREDIENTS
Yield: 4 – 6 servings
- 1 – 2 Tablespoons butter
- 1/2 small onion, in small dice (about 1/4 inch)
- 1 lb. carrots, washed, peeled and cut into coins
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup – 1 cup carbonated water or chicken stock
Garnish: 2 teaspoons parsley, chopped
METHOD:
- In a 2 quart saucepan, melt the butter.
- Add the onion. Cook while stirring until the onion is translucent. (about two minutes)
- Add the carrots and turn to coat in the butter.
- Add salt, sugar and chicken stock.
- Cover and cook until the carrots are tender. (there will still be liquid remaining).
- At this point, you can uncover and reduce the liquid to a syrup consistency or you can remove the carrots and reduce the liquid while keeping the carrots warm.
- Garnish with parsley and serve hot.
“The day is coming when a single carrot, freshly observed, will set off a revolution.”
Paul Cezanne
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Reductions
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Happy Vichy Braising, Everyone! If you try my recipe for Vichy Carrots, please leave me a comment below with your feedback.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urbnspice Chef
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For veggies, the only thing I’ve ever braised has been fennel and leeks and they’ve always taken on such a wonderful flavour. I’ve never really considered carrots before, but now I’m interested to try.
Thanks for your comments, Natalie. I hope you give braising this recipe for Vichy Carrots a try. It is a wonderful vegetable dish to add to your braising repertoire. Cheers and thanks for stopping by UrbnSpice.
I’m a big fan of Vichy carrots! A great way to make kids eat their veggies too (if they help make this!)
So true, Mardi. Kids love helping with this one. Have you made it with your group of boys at the school? If they are kids that turn their noses up at veggies, this dish would change their mind. It is the most asked for side dish in our family. Thanks for your comments and for stopping by UrbnSpice.
I use baby carrots (out of sheer laziness and no time as a working mom and wife), apple cider as my liquid, and omit any additional sweetener. Apple cider is the secret ingredient I have discovered for braising anything that you would otherwise sweeten. It is sometimes too sweet and I have to dilute it with stock or water. Carrots are so sweet that I use half cider and half stock, (no sugar) and garlic salt (the trader joe’s mixed grinder not the plain old supermarket kind). I can’t wait to try adding onion or shallot now! I do however, throw it together in minutes to add as a super quick side and that would require chopping and additional implement dirtying, adding substantial time. I always have cider and carrots in the fridge because neither of them ever go bad really (old carrots seem to lose that “old” unpleasant taste when cooked, and if the cider gets too old it ferments and I love drinking it.)
*I had some pineapple juice ferment once and it was amazing – not too sweet and fizzy! I’m adding that, not so much for your readers, but instead because based on your blog, I imagine you might appreciate that:)
I cannot wait to try all of your root vegetable recipes! I love tubers but I really need creative ways to cook and present them or they get kind of boring. My seven-year-old will go nuts over all of these dishes! He’s hilarious. I am so glad I stumble across your blog.