French Glazed Carrots (Carottes Vichy)
These French glazed carrots are tender, buttery, and perfectly sweet without being overwhelming.
recipesbynani.comThis classic recipe is a staple in French bistros and home kitchens alike. Instead of boiling the carrots and draining the liquid, you simmer them directly in a mixture of butter, sugar, and water. This method concentrates all the natural flavor into a gorgeous, shiny glaze that coats every single bite.
My friend JB taught me this technique during one of our cooking sessions, and it has been my favorite way to prepare carrots ever since. Using a parchment paper lid, known as a cartouche, helps the carrots steam evenly while the liquid reduces down. It is a simple trick that makes a big difference in the final texture.
🧺 Ingredients
- 800 grams carrots, peeled and sliced into 6mm rounds
- 4 teaspoons sugar
- 50 grams butter
- 1 teaspoon kosher salt
- 1 cup water
- 1 tablespoon fresh parsley, chopped
👩🍳Instructions
- 1
Prepare your cartouche by folding a piece of baking paper into a triangle, snipping the end to create a circle that fits your pan, and setting it aside.
- 2
Place a large, deep skillet over medium high heat and add the water, butter, sugar, and salt.
- 3
Once the butter has melted and the mixture comes to a boil, add your carrot slices and stir to combine.
- 4
Turn the heat down to a medium simmer and place the prepared parchment cartouche directly on top of the carrots and liquid.
- 5
Simmer for about 15 minutes, or until the water has fully evaporated and the carrots are very tender.
- 6
Remove the paper, sprinkle with fresh parsley, and give everything a gentle stir so the carrots are nicely coated in the buttery glaze.
- 7
Serve immediately while warm.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply pop them back in a pan over low heat with a tiny splash of water or butter to bring that glossy glaze back to life.
Made this recipe? Let us know how it went.
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