Vichy carrots
Our long journey of discovery through European cuisine adds a further stage, in France no less, a nation whose culinary heritage is capable of winning over the hearts and stomachs of people all over the world. Our specialty is inspired by a traditional recipe that comes from the region of Auvergne, located in the central southern France: the famous Vichy carrots, a true classic that stands out for its sweetness, a perfect match for meat and fish, and also perfect for children, in particular those who don’t like vegetables. Are you ready to follow our step-by-step recipe and delight your guests with a light and tasty side dish, perfect for any occasion?
Ingredients
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carrots 300 grams
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water 250 millilitres Vichy St. Yorre mineral water
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salt
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parsley
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butter
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Preparation
Cut the carrots into slices half a centimetre thick. Melt the butter in a saucepan and briefly cook the carrots. Add salt and mineral water, and continue cooking so that the water evaporates completely, then add the chopped parsley, a little butter and serve. In the absence of Vichy mineral water you can add ordinary water with a very little baking soda.
Step by step
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Cut the carrots into diagonal rounds of about half a centimetre thickness
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Chop up some parsley with a knife
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Melt a knob of butter in a saucepan
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Add the carrots to the butter and brown for a few minutes
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Salt the carrots being careful not to add too much
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Add the Vichy mineral water and bring to the boil. Continue until the water has evaporated, add the parsley and serve
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Your Vichy carrots are ready!
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