Recipe For Vichy Carrots (Carottes Vichy)


Carottes Vichy is named after the town of Vichy, located on the banks of the Allier River in the northern part of the Auvergne region in France. Vichy is famous for its numerous spas and its carbonated water, which is used in this dish to soften the carrots.

This recipe is ultra easy. All you need are some carrots, some Vichy water and some butter.

Veni, Vidi, Vichy! Maybe it’s just me but I find this funny. It’s in reference of Julius Caesar’s immortal words “I came, I saw, I conquered” when he announced to the Senate his victory over Pharnaces. I spent 5 years studying classical Latin in school; that’s probably the only few things I remember.

As a child, carrots Vichy was probably my favorite meal at the cafeteria of my elementary school. It was easy to eat (I was a slow eater), tender, sweet and so flavorful. For lunch time, I remember it was always served with a filet de merlan au citron et persil, which is a pan seared sage-flavored whiting (fish) drizzled with lemon juice with some capers and parsley.

Check back often to follow my French-inspired menu this week. We’re having a 4-course “French meal” in honor of the opening of the movie called Julie and Julia.


1. Info for Vichy Carrots (Carottes Vichy)

  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 8
  • Calories: 51 kcal

2. Ingredients for Vichy Carrots (Carottes Vichy)

  • 4 lbs carrots
  • 6 cups seltzer water (see tips)
  • 1 teaspoon olive oil
  • 1 stick butter, (8 tablespoons)
  • 2 teaspoons brown sugar
  • 1/2 tablespoon light molasses
  • 3/4 teaspoon salt
  • 2 tablespoons curly parlsey, finely chopped

3. Directions:

  1. Peel and cut the carrots on the bias into 2-inch slices using a vegetable carving knife (you don’t have to cut them this way; I just think it’s pretty).
  2. In a pot, heat the olive oil. Add the carrots. Sauté for about 2 minutes. Add the sugar and molasses, salt, 6 tablespoons of butter and the carbonated water. Bring to a boil. Cover with a lid. Reduce to medium-heat and cook for about 40 minutes (until fork tender).
  3. Drain the extra liquid (if any).
  4. When you’re ready to serve, add the remaining butter and sprinkle some curly parsley.
  5. Super easy, don’t you agree?

Please rate this article