Vichy carrots are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots.
- 1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
- Kosher salt
- 2 tablespoons sherry vinegar
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 1 medium-size shallot, peeled and finely diced
- ½ teaspoon fresh thyme leaves, finely chopped
- Black pepper, to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
150 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 1 gram protein; 297 milligrams sodium
- Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
- Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
- Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.