Carottes Vichy

I feel like I’ve been doing things wrong. For the last few weeks, I’ve been doing multiple recipes like a crazy maniac and my photography slipped. I haven’t even posted half the recipes, mostly because my photographs suck. This weekend, I decided to make Carottes Vichy, and get back to what’s important.

Yep, Carottes Vichy one of the easier recipes from Julia Child’s Mastering the Art of French Cooking. That’s not what’s important of course – difficult recipes. What’s important is that I understand food better so I can take better photos – the whole point of learning how to cook and bake.

But it’s more than that too. There’s got to be more. There has to be passion. It’s not about plates and putting a bunch of shit here and there in your photo. It’s not even about just making food look delicious or beautiful. There has to be love. So this is the first recipe that I used all my passion to take photographs and cook at the same time. It was exhausting.

These carrots taste great and would be a great vegetable dish for special occasions. Tom even liked them!

1) 1 1/2 pounds of carrots

Rainbow Carrots

2) 1 1/2 cups of Vichy water (if you can find it), or plain water with a pinch of soda; or Perrier
3) 2 tablespoons granulated water
4) pinch of pepper
5) pinch of salt
6) 6 tablespoons butter

Preparation and Cooking
1) Slice the carrots

Sliced Rainbow Carrots

2) Fill the pan with the Perrier or whatever water you’re using.
3) Add the sugar, salt, pepper, and butter.
4) Add the carrots.
5) Turn the burner on medium and let the carrots cook without the lid so that the water can evaporate (30-40 minutes)
6) The carrots are done when a glaze forms.

Here is a close up of how the glaze turned out.

Carottes Vichy Macro

Carottes Vichy

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Recipe Name
Carottes Vichy
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