Carottes Vichy

Coming from Vichy, a town in the Auvergne-Rhône-Alpes region, this recipe is originally made with naturally carbonated water, which is so famous. These days, this carrot recipe is mainly made with simple still water, yet I still use carbonated water even if it is not Vichy water. I do believe it changes the taste. 


500 g carrots, cut into thin slices
around 175-200 ml of Vichy spring water or any sparkling water
sea salt to taste
1 tsp golden caster sugar
50 g butter
1 tbsp finely chopped parsley


Place carrots in a pan. Top with water and boil on medium-high heat until they start to boil. Add salt, sugar, and butter and sautee for 20 - 25 minutes, letting the water evaporate and the carrots become soft. If, by any chance, the water evaporates faster than the carrots are ready, add more water. Or, if you see that in advance, lower the heat and let it simmer much more slowly. When ready, add parsley, mix in and serve.