CARROTS VICHY
This dish was named after the town by the same name. Lovely side dish that is quick and easy to put together. This can also be made with parsnips. The cooking time is variable....just cook until they are the way you like them.
Provided by luvcookn
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in saucepan except the chives/parsley.
- Cook the carrots/parsnips over medium heat until the water evaporates.
- Permit them to brown in the butter.
- Serve them sprinkled with either chopped chives or parsley.
Nutrition Facts : Calories 86, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 224.8, Carbohydrate 8.5, Fiber 1.6, Sugar 5.7, Protein 0.6
VICHY CARROTS
Vichy carrots are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots.
Provided by Sam Sifton
Categories side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
- Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
- Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 15 grams
VICHYSSOISE
The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.
Provided by Derek Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g
CARROT VICHYSSOISE
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
- Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
- Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
- Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.
Nutrition Facts : Calories 181 g, Cholesterol 12 g, Fat 3 g, Fiber 4 g, Protein 7 g, Sodium 718 g
VICHY CARROTS
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.
CARROTS VICHY
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 side servings
Number Of Ingredients 5
Steps:
- Place carrots, water, butter and sugar in a 2-quart saucepan over medium-high heat. Bring to a simmer. Cover and cook for 12 to 15 minutes or until carrots are tender. Season with nutmeg, salt and pepper to taste.
CARROT VICHY SOUP
Number Of Ingredients 10
Steps:
- 1. Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food processor. Beat in butter, heavy cream, and Tabasco® to taste. 2. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley.Note: You may want to season with more Tabasco® if soup is to be served cold.
Nutrition Facts : Nutritional Facts Serves
CARROT VICHYSSOISE
This creamy soup is the perfect starter for anything from a tailgate party to an elegant dinner party. Pour it into thermoses to keep it hot. From an October 1988 Bon Appetit section "Great Cook/ Great Party" that featured recipes from a Homecoming Football Picnic.
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan over medium-low heat.
- Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
- Mix in potatoes and 1/2 teaspoon thyme.
- Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
- Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
- Add cream, season with salt, pepper and lemon juice.
- (can be prepared 2 days ahead. Cover and refrigerate.).
- Stir over medium heat until warmed through.
- Garnish with minced fresh thyme and serve.
Nutrition Facts : Calories 302.8, Fat 19.5, SaturatedFat 11.4, Cholesterol 66.2, Sodium 280.6, Carbohydrate 27, Fiber 3.1, Sugar 6, Protein 6.4
CARROT VICHY SOUP
Number Of Ingredients 10
Steps:
- Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco® to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley.Note: You may want to season with more Tabasco® if soup is to be served cold.
Nutrition Facts : Nutritional Facts Serves
CARROTS VICHY
Categories Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Carrot Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Diagonally cut carrots into 1/8-inch-thick slices. In a heavy saucepan combine butter, carrots, water, and sugar and cook, covered, over low heat, stirring occasionally, until tender, about 15 minutes.
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