Carrots Vichy

Preparation info

  • Difficulty


  • Serves


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.


  • 450 g/ 1 lb carrots
  • about 600 ml/ 1 pint Vichy water
  • 30 g/ 1 oz butter
  • 2 tsp caster sugar
  • 1 tbsp chopped flat-leaved parsley


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.