Authentic French recipe for Vichy glazed carrots. Based on chef Auguste Escoffier's tips for the perfect classic side dish, add some lemon thyme for more depth of flavour and have fun using different colours of fresh carrots.
250ml (1 cup)wateror Vichy St Yorre French mineral water*
3g (¼ teaspoon each)salt and pepper
¼teaspoonbicarbonate of soda
1tablespoonfresh parsleyfinely chopped
1sprigfresh lemon thymeoptional
Instructions
Peel carrots, leaving whole if slim. Otherwise cut in 2 vertically or quarter if particularly thick. Place in a saucepan or frying pan, covering in the water.
Add the sugar, salt, bicarbonate of soda, butter and pepper. Add a sprig of thyme, if using.
Bring briefly to the boil, then turn down the heat to simmer and cover the pan with a lid. Leave to cook for 12-15 minutes, depending on their size, until the water has nearly evaporated but just a little syrup left. They should be tender when pricked with a knife but still have that 'al dente' bite (not mushy).
Using a spoon, gently turn the carrots around in the glaze and add the parsley to serve.
Notes
Carrots: use the freshest carrots possible for the best flavour. Alternatively, cut into thin slices.* If using the authentic French Vichy St-Yorre mineral water, omit the bicarbonate of soda and salt.Nutrition per 177g portion: 92 calories; 5g lipids; 1g protein; 11g carbohydrates; Glycemic Index: 5.
Keyword carottes Vichy, French carrots, glazed carrots, vichy carrots