{"id":327903,"date":"2025-12-02T15:20:28","date_gmt":"2025-12-02T15:20:28","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/vichy-carrots\/"},"modified":"2025-12-02T15:20:28","modified_gmt":"2025-12-02T15:20:28","slug":"vichy-carrots","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=327903","title":{"rendered":"Vichy Carrots"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"post-body-5917917509717927889\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXOZUSFaSOilZpKa2D91MPFMRDM4BNTXA8QNAKo5OGC_STQ4EBtKyl-R_nmFnAh-WNyArIl21lN4_GvillJstxKVqO_ujqZ_xgw5N8npcMb-JlyLwmUuWm4dALvNbEL_E82Dspy3pnZnV_IUN3KZX-LPBxnzRTcQYYxbtX0GwyTHQGME7ol_VLTbOiY3I\/s3828\/PXL_20251018_213859372.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"2882\" data-original-width=\"3828\" height=\"350\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXOZUSFaSOilZpKa2D91MPFMRDM4BNTXA8QNAKo5OGC_STQ4EBtKyl-R_nmFnAh-WNyArIl21lN4_GvillJstxKVqO_ujqZ_xgw5N8npcMb-JlyLwmUuWm4dALvNbEL_E82Dspy3pnZnV_IUN3KZX-LPBxnzRTcQYYxbtX0GwyTHQGME7ol_VLTbOiY3I\/w466-h350\/PXL_20251018_213859372.jpg\" width=\"466\"\/><\/a><\/div>\n<p style=\"text-align: justify;\">V is for &#8220;Carottes Vichy&#8221; or &#8220;carottes \u00e0 la Vichy&#8221; in French.\u00a0 It&#8217;s a glazed carrot dish named after the town of Vichy in central France.\u00a0 Evidently the town is known for its naturally carbonated mineral water and the dish is traditionally made with that water.\u00a0 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.\u00a0 I think she used brown sugar.<\/p>\n<p style=\"text-align: justify;\">This is our favorite rendition of vichy carrots, with a little added kick of flavor.\u00a0 (Don&#8217;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.)\u00a0\u00a0The 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. <\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: large;\"><i>Vichy Carrots<\/i><\/span><br \/>serves 4<\/p>\n<p style=\"text-align: justify;\">1 lb sweet carrots\u00a0<br \/>3-4 tsp finely chopped fresh ginger<br \/>1 tsp olive or avocado oil<br \/>2 tbsp (1 oz.) butter<br \/>1 tbsp honey<br \/>\u00be-1 cup water (we have not tried this with sparkling water,\u00a0<span><span data-dobid=\"hdw\">\u00e0 la Vichy,\u00a0<\/span><\/span>but it would be interesting!)<br \/>sea salt to taste<br \/>fresh ground pepper to taste<br \/>splash of lemon juice (~\u00be tsp or to taste, start with less)<br \/>2 tbsp chopped mint or parsley<\/p>\n<p>Peel and trim the ends off the carrots.\u00a0 Cut the carrots on the diagonal, into coins about \u00bc&#8221; in width.\u00a0 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.\u00a0<\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgefoqdB5GA4z8Ei0L116ReU_OqJiRySxH1pLD9C-5IX4QGH4-qXYCloxbH6nipNQLmxVWPAfFT-szUQlqKWvzLnMeq_pPjRggkYd3Iiz2q9KQx8PEwh8huq6L2G1gJ4YYpfzdSDAF9CDwbc0EhBjfOLb6xIpx11CF28PlO_2qAApdX__p02Z-WzWn9WP0\/s4080\/PXL_20251018_212246606.MP.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3072\" data-original-width=\"4080\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgefoqdB5GA4z8Ei0L116ReU_OqJiRySxH1pLD9C-5IX4QGH4-qXYCloxbH6nipNQLmxVWPAfFT-szUQlqKWvzLnMeq_pPjRggkYd3Iiz2q9KQx8PEwh8huq6L2G1gJ4YYpfzdSDAF9CDwbc0EhBjfOLb6xIpx11CF28PlO_2qAApdX__p02Z-WzWn9WP0\/s320\/PXL_20251018_212246606.MP.jpg\" width=\"320\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">(single serving)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p style=\"text-align: justify;\">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.\u00a0 If the water cooks off before the carrots are tender, add a couple tbsp and continue to cook until done.<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEii7s0qUSojyExENxlRPqKny3qr7GPQCxEHQqGgzPx6yfdyadOtmRnxGOPDSBBxMnHcppEVHIrlTzVGmeWR0Yl2FqIFruPssh0HNrl9ENtyh7gHD_n74Ysa-s1gr8MwSZTEXyZPN4DWga-qht_zsYHdAgf0GquHP8Tq-IbXEreqMRUWJvYg8hrGerOfIu4\/s3922\/PXL_20251018_212733232.MP.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"2953\" data-original-width=\"3922\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEii7s0qUSojyExENxlRPqKny3qr7GPQCxEHQqGgzPx6yfdyadOtmRnxGOPDSBBxMnHcppEVHIrlTzVGmeWR0Yl2FqIFruPssh0HNrl9ENtyh7gHD_n74Ysa-s1gr8MwSZTEXyZPN4DWga-qht_zsYHdAgf0GquHP8Tq-IbXEreqMRUWJvYg8hrGerOfIu4\/s320\/PXL_20251018_212733232.MP.jpg\" width=\"320\"\/><\/a><\/div>\n<p style=\"text-align: justify;\">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.\u00a0 Stir to coat evenly then serve.<\/p>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzLO8qb7L1Ki5SbQJss65LqbBETdye2PCV0r46l7gBSiUqIxjrxNA_hC50x-dW__k814po0NmVF4NuyFVlCGtf3ZR5WDzNN4fzWDAH6-Q7pX8xGXXT2OPcw-Kn8ClMlJYUCT2NGuHmgTCY151znq-yr63ohllBjfwA6obJki7gLyBKleOE3t2-GC-qzxw\/s4080\/PXL_20251029_014032798.jpg\" style=\"margin-left: auto; margin-right: auto;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3072\" data-original-width=\"4080\" height=\"301\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzLO8qb7L1Ki5SbQJss65LqbBETdye2PCV0r46l7gBSiUqIxjrxNA_hC50x-dW__k814po0NmVF4NuyFVlCGtf3ZR5WDzNN4fzWDAH6-Q7pX8xGXXT2OPcw-Kn8ClMlJYUCT2NGuHmgTCY151znq-yr63ohllBjfwA6obJki7gLyBKleOE3t2-GC-qzxw\/w400-h301\/PXL_20251029_014032798.jpg\" width=\"400\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">full batch with fresh mint &#8211; yum!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhIvBLzNZDGDTPwm04NJzb0C5vtHW3P9JnJP2_T6ELEw122uyF_n7zPbeeVfNgCffs-jm4m-Ba0UxtwqM3kvp950cnP_VApYx3xXxTBhkfV0uanpAHu5Ps-uHelNiTTd3o8c3TUtnmlI5obmfpgd05aINNVzXyTdJyz4efxBK8SmMOgyNfrPXgUlFSR8fo\/s4080\/PXL_20251018_213842645.MP.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><br \/><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3072\" data-original-width=\"4080\" height=\"341\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhIvBLzNZDGDTPwm04NJzb0C5vtHW3P9JnJP2_T6ELEw122uyF_n7zPbeeVfNgCffs-jm4m-Ba0UxtwqM3kvp950cnP_VApYx3xXxTBhkfV0uanpAHu5Ps-uHelNiTTd3o8c3TUtnmlI5obmfpgd05aINNVzXyTdJyz4efxBK8SmMOgyNfrPXgUlFSR8fo\/w453-h341\/PXL_20251018_213842645.MP.jpg\" width=\"453\"\/><\/a><\/div>\n<p style=\"text-align: justify;\">Here are some more letter V recipes:<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>V is for &#8220;Carottes Vichy&#8221; or &#8220;carottes \u00e0 la Vichy&#8221; in French.\u00a0 It&#8217;s a glazed carrot dish named after the town of Vichy in central France.\u00a0 Evidently the town is known for its naturally carbonated mineral water and the dish is traditionally made with that water.\u00a0 We love glazed carrots, there is a particular version [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":327904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[8793,154329],"dealstore":[],"offerexpiration":[],"class_list":["post-327903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-carrots","tag-vichy"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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