Vichy Carrots

Show: Dinner: ImpossibleEpisode: Camp Cookoff: Robert vs. Guy

Recipe categories: Fruit, Lime, Lemon, Vegetables, Carrot,
more
- Cuisine : American , Fusion , European
- Technique : Boiling , Simmer
- Nutrition : Vegetarian
- Cookware Used : Saucepan

recipe
ratings & reviews(4)

Photo: Vichy Carrots Recipe

Rated 4 stars out of 5

Rate This Recipe

Read 4 Reviews

Total Time:: 20 min
Prep: 10 min
Cook: 10 min

Yield:: 4 servings

Level:: Easy

x

Save To My Recipe Box

Success

This recipe was saved to your Folder_Name folder.

Do not show this message again

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

Timer Name: 25 Characters Max

Enter Time:

:

Start

You can create up to five timers

Ingredients

4 tablespoons butter
2 tablespoons finely chopped parsley leaves
1 pound "baby cut" carrots
Salt and freshly ground black pepper
1 (12-ounce) can lemon-lime soda (recommended: Sprite)

Directions

In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half.

Print Recipe

Browse Similar Recipes

View All 38 Side Dish Collections

Side Dish Recipe Collections

Bread Recipes(713)
Tomato Side Dish Recipes(1033)

Stuffing Recipes(556)
Squash Casserole Recipes(12)

Spinach Casserole Recipes(12)
Spanish Rice Recipes(14)

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Newest Ratings and Reviews

Read all 4 reviews

By mbonatz

Schaumburg, IL

on February 07, 2011
Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

Flag This Review?
or Cancel
I loved these! They were even better the next day. My kids were excited about eating carrots cooked with Sprite, so, for once, we didn't have to argue about them finishing their veggies. I cut my (rather plump baby carrots in fourths lengthwise so they would cook through in less time. I'm not a crunchy carrot fan. Cut that way, they were just tender by the time the liquid reduced: perfect!

0 people found this review Helpful.
Was this review helpful to you? Yes | No
By gladgame

Riverside, CA

on November 27, 2007
Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

Flag This Review?
or Cancel
I was so stoked as this was too easy to make and tasted awesome!

0 people found this review Helpful.
Was this review helpful to you? Yes | No
By muskies_391918

eugene, OR

on October 20, 2007
Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

Flag This Review?
or Cancel
I have been making Carrots Vichy for about 40 years from a French recipe. This is not it. This wonderful side dish has carrots either baby or sliced cooked in: 1/4 to 1/2 cup of water, 3-4 tbls butter, 1-2 tbl sugar and a squeeze of lemon juice. Ingredient amounts depend on how many carrots one is cooking.
Cover and place over high heat until water boils away and only butter and sugar are left. Turn down heat and watch closely as the carrots caramelize, being careful not to burn them. Voila! REAL Carrots Vichy.

0 people found this review Helpful.
Was this review helpful to you? Yes | No