Vichy Carrots

Vichy is a style of cooking where vegetables are cooked in water with butter and sugar to form a glaze.  It gets it’s name from Vichy, a small town in France with excellent water.  Here we use carrots, but you can use other vegetables such as celery, brussels sprouts or beans.


1 Lb. carrots, peeled and sliced

2 Tbsp. butter

1-2 tsp. sugar or honey

1 cup water

pinch salt

1 Tbsp. chopped herbs, such as rosemary, thyme or parsely

Place all ingredients except herbs in a saucepan with a tight fitting lid.  Cook over medium heat, covered, until carrots are just cooked through.  Remove the lid and cook over high heat until water is reduced to a syrup. Stir in herbs.


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