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  • Writer's pictureLydia Gerratt

Carottes Vichy

Carottes Vichy

The one thing I’ve realised about making delicious tasting vegetables over the years is, it’s all in the cooking technique (plus one or two extra ingredients to tease out their flavour).

The absolute best way to cook carrots is how the French do in a recipe called ‘carottes vichy’. It’s a ridiculously simple way to make carrots and you only need a little unsalted butter and some fresh parsley. The cooking style brings out the sweetness and leaves each tiny carrot baton glossy with butter, even though you don’t actually use that much. The water that the carrots are cooked in is boiled away to nothing, leaving glossy, sleek, mouth watering bites of deliciousness.

Miraculous ingredient: Carrots (BRITISH), unsalted butter

Carottes Vichy


500g carrots

25g unsalted butter

½ teaspoon sea salt

10g fresh parsley, stalks removed and finely chopped


Peel, top and tail the carrots and slice finely into batons.

Place the carrots in a deep frying pan, add the unsalted butter, some sea salt and then almost cover the carrots with boiling water. Put the pan on a high heat and bring to a boil. Leave on a high heat and boil away all the water from the open pan, approximately 20 minutes. Stir in the finely chopped parsley and serve.

Preparation time 10 minutes, cooking 20 minutes, serves 4

Carottes Vichy

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