Description
Vichy Carrots are a delicious side dish featuring tender, sautéed carrots glazed in a flavorful broth with butter, olive oil, and fresh herbs. This vibrant recipe is perfect for enhancing any meal.
Ingredients
Scale
- 1 pound of carrots, peeled and cut into uniform sticks
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 1 cup of vegetable or chicken broth
- 1 tablespoon of sugar (optional, for sweetness)
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 teaspoon of fresh thyme or ½ teaspoon of dried thyme (optional)
Instructions
- Prepare the Carrots: Wash and peel the carrots. Cut them into uniform sticks, about 2-3 inches long for even cooking.
- Melt Butter and Oil: In a large skillet or sauté pan, melt the butter and olive oil over medium heat.
- Sauté Carrots: Add the carrot sticks to the pan and stir gently to coat them in the butter and oil mixture. Sauté for about 5 minutes until they start to soften and take on color.
- Add Broth: Pour the broth into the pan. If using chicken broth, it will add depth to the flavor.
- Sweeten (Optional): If desired, sprinkle in the sugar to enhance the natural sweetness of the carrots.
- Season: Add salt and pepper to taste.
- Simmer: Bring the broth to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 15-20 minutes until the carrots are fork-tender.
- Check Doneness: After 15 minutes, check the carrots. If they need more time, cover and cook for an additional 5 minutes.
- Reduce Broth: Once tender, remove the lid and increase the heat to medium-high to reduce the broth, stirring occasionally until a small amount of liquid remains.
- Add Thyme: If using fresh thyme, add it now. Adjust seasoning with more salt and pepper if needed.
- Serve: Transfer the carrots to a serving dish, drizzling any remaining glaze over the top. Garnish with freshly chopped parsley.
- Enjoy: Serve warm as a side dish with roasted meats, grilled fish, or as part of a vegetarian meal.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over low heat, adding a splash of water or broth.
- These carrots can also be enjoyed cold in salads or as a snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes