I grew up in a very healthful home. My mother is an expert in the field of healthy eating and exercise, so our house was limited on junk food and anything less than the daily recommended servings of the food pyramid. (Sorry, I meant MyPlate. Old school stuff nowadays. Anyone else miss the food pyramid? No? Just me? Okay.)
Now, I’ve always loved carrots. And I have horrible eyesight, so I used to consume them with the belief they’d get rid of my awkward twelve-year-old glasses. No such luck, but I did enjoy carrots in their raw, natural form with maybe a little ranch.
That all changed today in class. We made Carrot Vichy, a dish that, according to the chefs, will never go out of style. Carrots, cut on the bias, are sautéed in butter, sugar and salt until coated in a sticky, sweet glaze. It’s unbelievably easy, sort of like the glazed carrots one always sees at potlucks and holiday dinners.
No doubt by coating these once-healthy vegetables in fat and sugar we are canceling out all their beta-carotene goodness, but they taste oh so amazing. If Bugs Bunny were to have a favorite dessert, it would involve this dish.
If you’re interested in trying these golden coins of deliciousness, here’s the recipe. I’m just warning you ahead of time, their health value is probably nonexistent. But it’s worth it. One bite and you’ll see!
1-2 T butter
1 carrot, cut at an angle so they slant on the bias rather than looking like coins
1 T sugar
1. Melt butter in a saucepan. Add more or less butter depending on the amount of carrots. This recipe calls for one carrot, but you can always expand the recipe! More carrots = more butter.
2. Add carrots to butter. Add 1 to 2 tablespoons of water, sugar and salt. If you prefer sweeter carrots, add more sugar, keeping in mind that the carrots are sweet as well and will caramelize as the sauce reduces. Taste and adjust to your liking, adding salt if you so desire.
3. Allow the liquid to simmer, stirring very frequently. (It’s easy to let these burn, so keep an eye on them!)
4. Once the liquid is reduced to a glaze, serve carrots warm. Don’t allow your carrots to brown or they will become carrot-flavored coins of caramel that will never ever come off of your pan. Garnish with a little parsley if you desire.
Also, this has nothing to do with Carrot Vichy, but we roasted peppers on the stovetops today and it looked so interesting I could not help but share this photo. I love culinary school.