Vichy Carrots

By Raymond J G Wells

Vegetables such as carrots form a critically important part of our diet and numerous attractive and appetising dishes utilizing carrots can be made. Carrot and Coriander soup is one such offering, another is Carrots in Lemon Cream Sauce and one of my great favorites, Vichy Carrots.

Carrots were once regarded in Europe as being as exotic as avocados and artichokes but they have not been used medicinally except in Vichy. In the Spa they were featured on the menu of many of the hotels and restaurants on a daily basis as an element in the cure of overloaded digestive systems.

I find that Vichy Carrots (also called carrots a la Vichy) are extremely easy to prepare and constitute an appealing and appetising way to serve this root vegetable. To be fully authentic you should use Vichy water but realistically if that is not available, add bicarbonate of soda to tap water. Most decidedly my culinary offerings are by no means particularly outstanding but two dishes I prepare do seem to get the critical acclaim of my wife, viz, Chicken Kiev and Vichy Carrots. She, believe you me, is a hard taskmaster and rarely gives out praise for my efforts in the kitchen. Anyway here is my recipe for this dish:

Vichy Carrots


1 lb carrots thinly sliced

2 oz butter

3 tbsps water

1 teaspoon sugar

Pinch of bicarbonate of soda (added to the water)

Salt and Pepper to taste

Finely minced Fresh Parsley


Place all the ingredients into a saucepan, bring to the boil and boil steadily until the carrots are cooked and tender and the liquid has been reduced to a small amount of shiny glaze. Serve the Vichy Carrots garnished with the minced parsley.

The end result is an attractive, colorful, vegetable dish which even has the added bonus of aiding your digestion.

Bon Appetite!

Writer: Raymond Wells is a British born economist and writer currently living and working in Malaysia. He has writing credits in print magazines such as Frequent Traveller, Home & Country,Townswoman and International Living and in on line publications such as Mad Dogs Breakfast, the-vu,, Word and Scribe and Quill.

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