Carrots Vichy

Sarah Mickey All Recipes, Baby Produce Recipes, Produce Recipes, Root & Rhizome Recipes Leave a Comment

Carrots Vichy

Makes 6 Servings

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.

  • 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



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

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

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

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

Browse More:
Root & Rhizome Recipes