How to Cook Vichy Carrots - Lincoln Culinary
Sometimes simple is better. This minimalistic side dish, carrots a la Vichy, offers a lot of flavor with very few ingredients. Get step-by-step instructions from Chef Jamie Roraback of the Lincoln Culinary Institute. He makes it easy to learn how to prepare this must-have side dish, whether you are celebrating the holidays or just another day of the week.
Working with high-quality ingredients will make any dish you put on the dinner table taste exponentially better. If they are available, search for fresh baby carrots from a farmers market or other local source to get the most flavor out of every bite. You can buy pre-peeled carrots from your grocer, or you can peel them on your own. Either way, once you have your peeled carrots, choose carrots that are similar in size to ensure even cooking. Save any carrots of a different size for a separate batch.
Combine carrots, water, salt, butter and sugar into a covered pan and allow them to come to a boil. Once they begin to boil, remove the lid and allow the sauce to reduce. The water will evaporate and the liquid that remains will be a sweet sauce that lets the natural flavor of the carrots shine through. You can repeat the process as many times as necessary until you have cooked all of your carrots. Then it will be time to enjoy the sweet simplicity of this elegant dish.