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
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
- Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
GLAZED PARSLEY CARROTS
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
- Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams
GLAZED CARROTS (CAROTTES VICHY)
Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.
Provided by Bayhill
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
- Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
- Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
- Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.
GLAZED FRESH CARROTS VICHY
The carrots are the star here, so use the freshest and best quality produce that you can find. Also, for best results please use fresh dairy butter--no substitutes. Very simple and tasty glazed carrots in the Vichy style. Enjoy!
Provided by BecR2400
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice carrots into coins. Combine water, butter, sugar, salt & pepper in a medium saucepan.
- Add the carrots and bring to a boil; then cover pan with a lid, reduce heat and simmer for 20 minutes.
- To glaze the carrots remove cover and continue cooking for about 10 minutes more, stirring occasionally, until carrots are tender crisp & the liquid has reduced to a syrupy glaze.
- Serve the glazed carrots sprinkled with snipped fresh parsley. Enjoy!
Nutrition Facts : Calories 128.9, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 545.9, Carbohydrate 14.4, Fiber 3.6, Sugar 8.2, Protein 1.3
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.
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.
VANILLA GLAZED CARROTS
I had this at a restaurant, and, as always, I try and duplicate the dishes that I like. This is my version of these steamed baby carrots that are lightly coated in a sweet vanilla glaze.
Provided by V Renée Lord
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.
- Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 13.1 g, Cholesterol 15.3 mg, Fat 5.8 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 41.6 mg, Sugar 13 g
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