in France

Vanilla Vichy – Carrots

updated

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Ingredients for 4 servings:

  • 600 g carrot(s)
  • 6 cl mineral water (sparkling)
  • 1 sachet of vanilla sugar
  • ¼ bunch parsley (flat)
  • 40 g butter
  • 1 tbsp salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and trim the carrots. Then slice them diagonally. Melt the butter in a saucepan and briefly sauté the carrots. Add the vanilla sugar and continue sautéing until the sugar is caramelized. Add the mineral water, cover, and continue sautéing for about 10 minutes. Rinse and finely chop the parsley. After 10 minutes, remove the lid and add the parsley. Simmer briefly to allow the liquid to evaporate. Add more salt to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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