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?


  • carrots 300 grams
  • water 250 millilitres Vichy St. Yorre mineral water
  • salt
  • parsley
  • butter
30 minutes Total time
20 minutes Active time
Serves 2 persons
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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.

If you like cold carrots you can serve your Vichy carrots, not following the original recipe, but at room temperature for the best flavour.
This special recipe, as you might imagine, is of French origin: more precisely, it comes from the Auvergne.

Step by step

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