Vichy Carrots

Name: Vichy Carrots
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled; Kosher salt; 2 tablespoons sherry vinegar; 2 tablespoons honey; 2 tablespoons extra-virgin olive oil; 1 medium-size shallot, peeled and finely diced; 1/2 teaspoon fresh thyme leaves, finely chopped; Black pepper, to taste

Recipe from Jody Williams

Adapted by Sam Sifton

Total Time: 25 minutes
Rating: 4(655)
Comments: Read comments

Vichy carrots are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots. —Sam Sifton

Featured in: Courtly Meals From Buvette’s Queen

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Ingredients

Yield:4 servings

1pound carrots, young ones if possible, or older ones cut into lengths of around ½ inch by 2 inches, trimmed and peeled
Kosher salt
2tablespoons sherry vinegar
2tablespoons honey
2tablespoons extra-virgin olive oil
1medium-size shallot, peeled and finely diced
½teaspoon fresh thyme leaves, finely chopped
Black pepper, to taste

Ingredient Substitution Guide

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Preparation

Step 1
Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
Step 2
Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
Step 3
Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.

Ratings

4 out of 5

655 user ratings

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Comments

Cheap Jim7 years ago

Can I leave the green part on the tops of the carrots, then shave their heads for being collaborators?

Joan Abnett7 years ago

A little melted butter just before serving adds a delicious depth to this dish.

c7 years ago

best cooked carrots EVER!!!

I only eat them raw, but this recipe is changing that. Absolutely delicious, but I don't know if they are any good the next day, cold from the fridge. Had no leftovers to try that ...

alocksley1 month ago

I add ground vanilla to the mix, instead of sherry. Gives it a special flavor! I also don't mince my carrots as is suggested in the directions, but use whole baby carrots instead.

Dave1 year ago

I made this for Thanksgiving (Canada) and it was a welcome bright dish that complemented the more traditional foods. I didn’t have the sherry on hand so I used apple cider vinegar, it worked very well. I have no doubt it wasn’t authentic Vichy carrots but it was tasty. Recommended with: Wild Rice with Mushrooms recipe

Roger Ramjet2 years ago

This isn't Vichy Carrots. When you leave out an important part of a recipe, it's no longer the same dish. Vichy carrots includes water, sugar and butter. The butter is not optional, it's an integral part of the recipe.

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