Serves 4, prep time 30min
Vichy is a spa in eastern France famous for its curative waters. Vichy’s mineral water is bottled and sold all over. Vichy water has a strong mineral taste that gives the original version of this recipe an interesting subtle flavor. Fortunately this recipe is incredible without it!
1 bunch heirloom carrots, greens removed
Vichy or regular water, I use drinking or mineral water
3 tbs (salted) grassfed butter, shaved, thinly sliced or cubed – whatever you or your butter is in the mood for!
1 tsp sugar
sea salt, to taste
1 tbs flat parsley, finely chopped
fresh ground black pepper
1. Heat oven to 400 degrees.
2. Remove and save (repurpose) greens and rinse carrots.
3. Slice carrots into ⅛” rounds.
4. Spread carrots in metal or glass baking dish, roasting pan or straight-sided sauté pan just big enough to hold them in a layer about ¾” thick.
5. Pour just enough Vichy or mineral water to come ⅓ up the sides of the carrots.
6. Scatter butter evenly over the carrots. Then sprinkle with sugar and salt.
7. Heat pan or dish on stove at high heat until water comes to a boil.
8. Loosely cover the pan or dish with foil or parchment paper and put in oven. Bake for 20 minutes. The dish is done when you poke carrots and they’re slightly soft and give a gentle resistance. If there’s still water in the pan, place it back on the stove and simmer until there’s only a couple tablespoons of water left.
9. Sprinkle with parsley and fresh ground pepper. Serve immediately.
Goodful fam, this is one of my absolute favorite ways to eat carrots. It brings out the subtle sweetness and earthiness that’s often lost in more intricate dishes. I cook this dish all the time. The instructions are long but it’s not difficult at all – the process really just brings out the best flavors. Hope you all enjoy 🙂
Photo Credit: Oriol Portell