French Vichy Carrots - Glazed the Escoffier Way

Once you make French glazed Vichy carrots, you'll never want them any other way, said Escoffier, the chef of chefs.

This classic side dish returns every holiday season thanks to many celebrity chefs around the globe - but there's nothing new about this authentic recipe.
So are glazed and Vichy carrots the same? Let's explore.

Whatever be the ultimate purpose for which carrots are intended, they should be prepared in this way.

Chef Auguste Escoffier in his Guide to Modern Cookery (1903), on Glazed Carrots (Entry N°2059 - 'carottes glacées pour garnitures').

What Ingredients are in French Glazed Carrots?

In France, glazed carrots have only 3 main ingredients: fresh carrots (ideally organic), butter and sugar. What's more, they're ready in under 30 minutes.

With only a little water to barely cover the vegetables, add just a pinch of salt and a few grinds of the pepper mill.

As they cook and the water evaporates, you're left a few minutes later with tender carrots (but still with a little bite), covered in a reduced syrup. Turn them in this glaze et voilà - that's all folks! (Couldn't resist, doc!)

But are glazed carrots the same as Vichy carrots? Read on. There are 2 differences.

What Does Vichy Mean in Cooking Carrots?

According to Larousse Gastronomique, "Vichy" in French culinary terms refers to the cooking method of this carrot side dish.

Vichy, a prominent spa town in France since the 17th century, is famous for its naturally sparkling mineral water.

What sets it apart from other French mineral waters is its high bicarbonate and sodium content, giving it a distinctive salty taste. I'm the only family member who actually enjoys drinking it straight. Its saltiness makes it a refreshing choice during hot weather!

For those who enjoy mint, the old-fashioned Vichy bonbons or candies made in the spa town are a treat. They can be found in top Paris sweet shops (confiseries) and French supermarkets.

So, for an authentic Vichy carrot recipe, cook your carrots in the salty Vichy Saint-Yorre mineral water with sugar and butter until the liquid reduces to a syrup.

What's the Difference Between Glazed and Vichy Carrots?

It's not all. Chef Escoffier explains this for carottes à la Vichy. Vichy carrots are the same as glazed carrots except for 2 differences:

• Vichy are cooked traditionally in the salty Vichy-St Yorre mineral water; and
• They're served with finely chopped fresh parsley, added at the end of cooking.

Depending on size, Vichy carrots are either left whole if not too thick, halved or quartered - or sliced.

Why Do Restaurant Carrots Taste Better?

Restaurant carrots always taste better glazed in butter. Chef Escoffier's glazing method applies to little navet turnips: cook and glaze in a little water, butter, and a little sugar. The result? You have something that's fit for a restaurant table rather than for grazing Scottish sheep.

If you have tried these sautéed green beans in garlic and roasted asparagus, you'll appreciate how adding these little extra somethings with butter and/or oil elevates carrots and other vegetables to another level.

How Can I Enhance the Flavour of Glazed Carrots?

The sweet, earthy taste of carrots goes well with fresh aromatic herbs. However, adding them at different stages of cooking is what makes the difference to their taste.

Add a few sprigs of fresh thyme at the beginning of cooking. Thyme is a great all-rounder for most dishes - while rosemary's stronger flavour enhances more robust lamb, beef, veal or chicken dishes.

Conversely, parsley is added at the end to preserve their vitamins and flavour. Parsley loses its taste and nutritional benefits if cooked too long as it doesn't have the natural oils found in both thyme and rosemary that can cope with longer cooking. Escoffier said it and today it's confirmed by French food scientist, Raphaël Haumont.

Do They Reheat Well?

Glazed Vichy carrots can be reheated very well. Reheat either on the day itself or even next day if you have leftovers (kept covered in the fridge).

Either reheat, covered, for a few seconds in the microwave, or for 2-3 minutes in the saucepan with a little water.

If you just have a few left, then these are great chopped up and added at the end of cooking to this Chicken Tagine with Prunes. The sweetness of the carrots combines beautifully with tagine.