Carrot Vichy
4 servings
55 minutes
Carrot Vichy is an exquisite French garnish embodying the simplicity and elegance of classic cuisine. The dish originated in the Vichy region, known for its thermal waters and gastronomic traditions. Tender rings of carrot are slowly braised in butter, sugar, and a small amount of water until they melt in the mouth. A light caramelization at the end adds a rich flavor and a slightly browned hue. Carrot Vichy is perfect as a side dish for meat and fish dishes; its soft texture and sweet taste harmoniously complement rich main courses. This concise and refined dish enlivens any meal with its warmth and aroma.
1
Wash and clean the carrot.
- Carrot: 1 kg
2
Cut into thin rings.
- Carrot: 1 kg
3
In a large pot, place carrots, oil, sugar, salt, pour in water to slightly cover the carrots, and heat on medium heat.
- Carrot: 1 kg
- Butter: 60 g
- Sugar: 1 tablespoon
- Salt: pinch
- Water: 1 l
4
Cover with a lid and monitor the process. In about 40 minutes, the water will evaporate.
5
It's important that the carrot does not burn at all. The carrot should be melting in the mouth.
6
However, at the very end, you can leave the carrot on the heat for a few more minutes until it slightly browns, stirring with a wooden spoon.