Recipe by Loren Larsen
Vichy Carrots is a French classic that needs to make it to your table! Carrots are given the ultimate upgrade with simple ingredients that amplify and highlight the glory of this wonderful vegetable.
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The recipe name is deceivingly fancy-sounding, but the dish is crazy simple to make. Carrots start off in a pan with butter. Next, the water and sugar are added, and everything simmers until the carrots are cooked through and the sugar dissolves.
Finally, orange juice and zest are added to give these carrots a bit of brightness, and they are cooked until the orange juice evaporates.
The result? Perfection. Vichy Carrots is like the Cadillac of carrot recipes. It adds savoriness and sweetness without overwhelming the natural flavor of the carrots.
Cooked until tender, the gentle simmer allowed the butter, sugar, and orange juice to penetrate into the carrots through and through.
The glossy coating gives the carrots a fancy and elevated appearance. A tiny pinch of salt amplifies all of the flavors, giving you a side dish that might outshine the main dish.
Vichy Carrots
Allergens: Citrus
Ingredients
- 4 large carrots, peeled and cut into 1/2-inch slices
- 2 tablespoons unsalted butter, divided
- 2 teaspoons granulated sugar
- 1/2 cup water
- 1 large orange, zested and juiced
- Kosher salt, to taste
Preparation
- In a skillet melt 1 tablespoon butter over medium-low heat and sauté carrots, about 2 minutes.
- Add in sugar and water, raise the heat to medium, and cook until the sugar dissolves and the water and sugar become a syrup.
- Lower the heat and add in the orange zest and juice, cooking for additional 30 seconds or until the sauce retightens.
- Take the pan off of the heat and add in the remaining 1 tablespoon of butter. Serve immediately and enjoy!