Vichy Carrots

V is for "Carottes Vichy" or "carottes à la Vichy" in French.  It's a glazed carrot dish named after the town of Vichy in central France.  Evidently the town is known for its naturally carbonated mineral water and the dish is traditionally made with that water.  We love glazed carrots, there is a particular version I make often, and I remember my mom making a version very close to the traditional vichy carrot recipe when I was little as well.  I think she used brown sugar.

This is our favorite rendition of vichy carrots, with a little added kick of flavor.  (Don't go crazy with the lemon juice, it should be just enough to brighten up the flavor, not enough to add a lot of lemon flavor, or you lose the beautiful flavor of the glaze.)  The recipe can be reduced for a single portion. It will be a little more eyeballing, but two carrots, a good tsp of ginger, a generous tsp of butter, and a scant tsp of honey, and only a drop or two of lemon juice will make a perfect single serving.

Vichy Carrots
serves 4

1 lb sweet carrots 
3-4 tsp finely chopped fresh ginger
1 tsp olive or avocado oil
2 tbsp (1 oz.) butter
1 tbsp honey
¾-1 cup water (we have not tried this with sparkling water, à la Vichy, but it would be interesting!)
sea salt to taste
fresh ground pepper to taste
splash of lemon juice (~¾ tsp or to taste, start with less)
2 tbsp chopped parsley or mint

Peel and trim the ends off the carrots.  Cut the carrots on the diagonal, into coins about ¼" in width.  In a large pan, heat a drizzle (tsp) of olive/avocado oil on medium-high until hot. Add the sliced carrots and chopped ginger and season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until slightly softened. 

(single serving)

Add the butter, honey, and water (enough to just about cover the slices). Reduce heat to a simmer and cook, stirring occasionally, until the carrots are softened and the liquid is reduced to a glaze, about 10-15 minutes.  If the water cooks off before the carrots are tender, add a couple tbsp and continue to cook until done.

Once the liquid has reduced to a glaze, and the carrots are tender, add the parsley or mint, and the lemon juice. Taste for seasoning and add more salt and pepper if desired.  Stir to coat evenly then serve.

Here are some more letter V recipes:

• Food Lust People Love: Mirabelle Plum Vodka
• A Messy Kitchen: Vichy Carrots
• Jolene’s Recipe Journal: Velvet Pound Cake
• Karen’s Kitchen Stories: Vanilla Bean Sable Cookies
• Blogghetti: Red Velvet Crinkle Cookies
• Sneha’s Recipe: Vangi Bath Masala - Homemade
• Mayuri’s Jikoni: Salata De Varza Rosie
• A Day in the Life on the Farm: Vaquero Chicken
• Palatable Pastime: Vietnamese Bun Bo Hue Soup 
• Culinary Cam: Summer Rolls and Nước Chấm, a Ubiquitous Vietnamese Dipping Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Instagram - Sweet Tea Vodka Vegetable Couscous Soup