The French have a profound relationship with their livers and still believe in the efficacy of mineral water in keeping this all-important organ healthy under a daily onslaught of good food and wine. Vichy water is bottled natural spring water that contains a lot of minerals and salts and is an acquired taste. The saltiness makes it a good boiling medium for carrots.
Peel the carrots and cut them into neat batons. Put these in a pan and cover with Vichy water. Bring to the boil and cook for 6–8 minutes until tender. Drain.
Return to the pan with the butter and sugar, and cook over a low heat until the surfaces of the carrot sticks are lightly caramelized. Scatter over the parsley and you have carrots Vichy.
© 1998 Alastair Little. All rights reserved.