📝 About This Recipe
Hailing from the spa town of Vichy, this elegant side dish utilizes the naturally alkaline sparkling mineral water of the region to soften carrots while preserving their vibrant color. As the water evaporates, it creates a silky, buttery glaze that enhances the vegetable's natural sweetness without being cloying. This is a masterclass in French simplicity, turning the humble carrot into a sophisticated accompaniment that glows on the plate.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Fresh Carrots (peeled and sliced into 1/4 inch rounds)
- 1.5 cups Vichy Célestins or Sparkling Mineral Water (enough to just cover the carrots)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 teaspoon Granulated Sugar (to enhance natural sweetness)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/8 teaspoon White Pepper (ground)
Aromatics and Finish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Lemon Juice (optional, for a touch of acidity)
👨🍳 Instructions
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1
Begin by preparing your carrots. Peel them carefully and slice them into uniform rounds about 1/4 inch (5mm) thick. Using a 'rondelle' cut ensures they cook evenly.
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2
Place the sliced carrots in a wide, heavy-bottomed sauté pan or skillet. It is important that the carrots are in a relatively shallow layer to allow for even evaporation.
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3
Pour the sparkling mineral water over the carrots until they are just barely submerged. The carbonation and minerals help break down the pectin in the carrots, resulting in a superior texture.
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4
Add the unsalted butter, sugar, sea salt, and white pepper to the pan. The butter will eventually emulsify with the reducing liquid to create the signature glaze.
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5
Cut a circle of parchment paper the same diameter as your pan, with a small hole in the center. This is called a 'cartouche.' Place it directly on top of the carrots.
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6
Bring the liquid to a gentle simmer over medium heat. Once simmering, adjust the heat to maintain a steady bubble without boiling violently.
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7
Cook the carrots for about 15-20 minutes with the cartouche on. This allows the carrots to steam and soften while the water slowly reduces.
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8
Remove the parchment paper. At this point, the water should be mostly evaporated, leaving behind a thin, syrupy liquid combined with the melted butter.
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9
Increase the heat slightly and gently toss or shake the pan. This 'rolls' the carrots in the reducing liquid, coating each slice in a shiny, translucent glaze.
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10
Continue cooking for another 2-3 minutes until the liquid has reduced to a coating consistency and the carrots are 'fondant' (tender enough to be crushed against the roof of the mouth).
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11
Taste a carrot. Adjust the seasoning with an extra pinch of salt if needed, and add the optional drop of lemon juice if you prefer a brighter finish.
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12
Remove from heat and immediately sprinkle with the freshly chopped parsley. Toss one last time to distribute the herbs evenly.
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13
Transfer to a warmed serving dish, ensuring you scrape every bit of the buttery glaze from the pan over the carrots.
💡 Chef's Tips
Use a wide skillet rather than a deep pot to encourage the water to evaporate at the correct rate. Do not let the carrots brown; the goal is a clear, bright orange glaze, not a caramelized finish. If the water evaporates before the carrots are tender, add a splash more sparkling water and continue simmering. The 'cartouche' (parchment lid) is essential—it prevents the carrots from drying out while allowing steam to escape. Always use fresh, firm carrots; older, woody carrots will not achieve the desired 'fondant' texture.
🍽️ Serving Suggestions
Pair with a classic Roast Chicken (Poulet Rôti) for a quintessential French Sunday lunch. Serve alongside pan-seared white fish like Sole Meunière or Cod. Excellent as a side for grilled lamb chops seasoned with rosemary. Pairs beautifully with a crisp, dry white wine like a Chablis or a Sauvignon Blanc. For a vegetarian feast, serve with a creamy mushroom risotto.