Recipe

"Vichy" Braised Carrots Revisited

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by nogaga

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by AntoniaJames

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by AntoniaJames

This recipe was entered in the contest for Your Best Carrot Recipe
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AntoniaJames's Notes: “Carottes Vichy,” the simple braised classic from France, really don’t get the credit they deserve. What could be easier, and more pleasing in a pure and simple way, than fork-tender carrots...
“Carottes Vichy,” the simple braised classic from France, really don’t get the credit they deserve. What could be easier, and more pleasing in a pure and simple way, than fork-tender carrots cloaked in a barely sweet, light butter sauce? I was playing with another French classic recently, a “Torte aux Carottes,” for which I braised the carrots in a dessert wine instead of boiling them in water, as is typically done, and they were delicious. The classic Vichy calls for a bit of sugar for glazing. Since dessert wines have a fair bit of sugar in them already, you really don’t need to add any sugar. Here are three variations on this theme. All are almost embarrassingly simple, but beautiful in an almost austere way. They’re also perfect make-ahead food for potlucks and dinner parties at home. Make sure you serve at room temperature or slightly warm. Enjoy!!

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Serves 2 - 4

12 ounces carrots, peeled and cut into bite sized pieces Ask a question about this ingredient

1 tablespoon butter (or coconut oil, if you want to make the dish vegan) Ask a question about this ingredient

Pinch of salt Ask a question about this ingredient

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VARIATION #1: Ask a question about this ingredient

3 tablespoons fruity dessert wine Ask a question about this ingredient

½ - 1 teaspoon grated orange zest (optional) Ask a question about this ingredient

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VARIATION #2: Ask a question about this ingredient

2 tablespoons Cointreau Ask a question about this ingredient

Tiny pinch freshly ground mace or nutmeg (optional)(add only if it’s freshly ground, please) Ask a question about this ingredient

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VARIATION #3: Ask a question about this ingredient

2 tablespoons Curaçao Ask a question about this ingredient

Tiny pinch freshly toasted and ground coriander seeds (and toasting before grinding makes all the difference) Ask a question about this ingredient

In a large skillet with a well-fitting lid, gently braise over moderate heat the carrots in ¼ cup of water, the dessert wine or liqueur, and the butter (or coconut oil), with the salt. Give the pan a good shake after about five minutes. Listen carefully. If the pan sounds like it’s drying out, add a few tablespoons of water. It shouldn’t dry out though, if your carrots are nice and juicy.
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After about ten minutes, the carrots should be just tender.
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Take the lid off, turn the heat up to medium high, and stir the carrots as you reduce the liquid to a syrup.
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Taste and correct the salt, if necessary. Sprinkle on the zest or ground spice, if using. Fresh mint is also very nice with some liqueurs and sweet wines.
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Enjoy!!
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2 Comments on "Vichy" Braised Carrots Revisited

phil2u added 10 months ago

. . . and try sweet vermouth or Pernod as both are liberally used in this treatment in the south of France. Bon Appetit!

nogaga added 11 months ago

I just made this (variation #1) using, instead of wine, some leftover pear cider, taking up your coconut oil suggestion and adding some toasted corainder seads and a few sliced scallions (I wanted a little summery freshness...) This is a great recipe! Many, many thanks. I had a bag of carrots and that leftover cider in the fridge, wanting only for some purpose in life.