Vichy Carrots

By John, 11 October, 2026
Region
France
Auvergne-Rhone-Alps
Description
Vichy Carrots

These delicately flavored braised carrots are good with mild flavors. 

The carrots are cut somewhat thin and then braised in butter with a minerally, somewhat saline sparkling water, the minerals of which help to soften the carrot fibers. As they cook, the butter glazes the carrots while the water tenderizes them.

The water used is traditionally Vichy Catalan, but you can substitute the more widely available Gerolsteiner Sparkling Mineral Water or Mineragua for a similar flavor and tenderness. 

Yield
4 Servings
Preparation time
5 minutes
Cooking time
25 minutes
Total time
30 minutes
Ingredients
1 lb Young Carrots
2 T Butter
1 t Granulated Sugar
3⁄4 c Gerolsteiner sparkling water (or similar, see notes)
2 T Chopped Parsley
Instructions
  1. Peel and trim the carrots and cut them into quarter-inch batons or disks, or quarters if the carrots are slender.
  2. Melt the butter over a medium heat in a medium skillet just large enough to hold all the carrots. (If it's too large you will need more water.) 
  3. Once the butter has melted, add the sugar, stir to dissolve, then add the carrots. Stir them around in the butter to coat.
  4. Add the water (and the baking soda if needed, see Notes). You need enough water to just cover the carrots.
  5. Bring the water to a boil, then reduce the heat to a simmer. Stir the carrots a couple of times as they cook to ensure even cooking.
  6. Cook for around 20 minutes until the liquid evaporates. Check if the carrots are tender. If they are still a little too firm to serve, give them five more minutes. If you start to run out of water too early, it's OK to add some more, a little at a time so it returns quickly to the boil.
  7. Once the liquid has evaporated and the tender carrots have a light buttery-sweet glaze, add a little salt and lemon juice if you think it's needed. 
  8. Stir to coat evenly, then sprinkle with the parsley, and serve hot.

 

Notes

The water used is traditionally Vichy Catalan, but you can substitute the more widely available German Gerolsteiner Sparkling Mineral Water or Mineragua from Mexico for a similar profile. If all you have is seltzer, then add a little pinch of baking soda to get the minerals and salinity.

Source

Traditional