Vichy Carrots

This is a old classic French side dish from Vichy, a small town in the Auvergne. 

Carrots are cooked with not a lot of effort. They are sitting under a lid and are steaming and the use of some mineral water (there are some mineral springs around Vichy) should give them the special taste.

Which is just BS! I used bottled sparkling water I drink at home daily. It works just as good. Tap water will also work.

Ingredients for 2:

6 medium carrots

1 pink Roscoe onion or 4 shallots

40 g butter

Salt

white pepper

1 tbsp honey

100 ml sparkling water

3 tbsp fresh parsley

I recently bought 3 pink Roscoe onions. They are very mild, but shallots will do too. Peel and finely chop it.

Use a pan with a lid, that is important to steam the carrots later. Melt the butter and saute the onions until they are translucent.

Peel the carrots and slice them in diagonal longer discs. It looks fancier. They should not be thicker than 3 mm. Add them to the onions and stir well. Season with salt and pepper.

Now close the lid and reduce the heat to medium and wait 5 minutes until you open the lid again. Now the carrots will have a little more liquid. Add the honey and let it coat everything and then pour on the water and close the lid again.

Let the carrots cook until they reach the softness you like. That can take 6 to 12 min. Finish with parsley.