Carrotsvichy Recipes

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VICHY CARROTS



Vichy Carrots image

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

1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
Kosher salt
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 medium-size shallot, peeled and finely diced
1/2 teaspoon fresh thyme leaves, finely chopped
Black pepper, to taste

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

CARROTS VICHY



Carrots Vichy image

Make and share this Carrots Vichy recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

cooking spray
2 large onions, chopped
1 lb carrot, sliced 1/2 inch thick
1 cup water
1 teaspoon sugar
2 teaspoons butter
salt and pepper
2 tablespoons chopped parsley

Steps:

  • Spray large saucepan with cooking spray; heat over medium until hot.
  • Saute onions until tender and lightly browned, about 8 minutes, stirring frequently.
  • Stir in carrots, water, sugar and butter. Heat to boiling; reduce heat and simmer, covered, for 10 minutes, or until carrots are tender.
  • Season to taste with salt and pepper. Serve sprinkled with parsley.

CARROTS VICHY



Carrots Vichy image

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

2 cups carrots or 2 cups parsnips, peeled and sliced
1/2 cup boiling water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon lemon juice
chopped chives or parsley

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 image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 5

2 pounds carrots
4 tablespoons butter
Kosher salt
1 to 2 teaspoons sugar
Handful chopped fresh parsley sprigs

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



Carrots Vichy image

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

1 pound carrots
2 tablespoons unsalted butter
1/4 cup water
1 teaspoon sugar

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.

CARROTS VICHY



Carrots Vichy image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 side servings

Number Of Ingredients 5

4 cups carrots, sliced on a bias 1/8-inch thick (use a mandolin if available)
1/4 cup water
1 tablespoon butter
1 tablespoon sugar
Nutmeg, salt and pepper to taste

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.

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