Vichy Carrots are cooked according to a classic French method but there is nothing fancy or tricky about this recipe. Earthy carrots are simply cooked down with butter, sugar and fresh thyme to create a sticky glazed and rather decadent side dish. Think carrots are boring? Think again!
Top, tail and peel 400g Carrots. If they’re super fresh, you can just rub the skin clean.
Cut the carrots on an angle into 1cm thick slices. The wider the angle, the more surface area the carrots will have to soak up flavour.
Put the carrots into a saucepan and just cover with cold water.
Add 3 Sprigs Thyme, 30g Salted Butter, 2 tbsp Sugar and 2 tsp Sea Salt Flakes. Give the water and carrots a stir.
Put the pan on a medium heat and bring the water up to a boil then reduce it to a gentle boil.
Leave the water to largely evaporate as the carrots cook. Give it a little stir or shake every few minutes to make sure the butter hasn’t caught.
If the carrots aren’t cooked enough for your liking as the water has mostly gone, add a little more water and continue to cook.
The carrots are ready once all the water has evaporated and the butter/sugar has created a glaze on the carrots. The time will depend on a number of factors but it should take roughly 20 minutes from boiling.
Keep a close eye on the carrots towards the end of cooking. You are looking for a glaze, not a caramel!