Carrots Vichy

Carrots Vichy

Dress your carrots up in this classic elegant side dish. Though we’ve used conventional carrots here, you could adapt this method to use whole micro carrots.

Ingredients: (Makes 6 Servings)
3 large Carrots, chopped
3 tbsp Unsalted Butter
1 tsp Fresh Sage, chiffonade
1 tsp minced Shallot
½ cup Mineral Water (Vichy would be traditional, we used San Pellegrino)
1 tbsp Sugar
1 pinch Salt

1. Sweat the shallots with the sage in the butter over medium-low heat until the shallots have turned translucent.

2. Add the carrots, mineral water, sugar and salt. Increase the heat to medium high. Put a lid on the pan.

3. Once the carrots are tender, remove the lid and briefly simmer to reduce the liquid to a glaze.

4. Spoon the glaze over the top of the carrots to coat. Serve.

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