French cooking Auvergne / Region Auvergne Rhône alpes

Vichy carrots recipe

Thanks to Monsieur de France, you'll be able to prepare a very easy recipe that will make carrots taste even better. It's a fairly old recipe, dating back to the 17th century, when Vichy became an increasingly popular spa...


Why "Vichy" carrots?


Carrots conquer France


Une femme qui pèle des carottes par Gerrit DHOU 1660. Oil on panel, 57.2 x 43.3 cm (22.5 x 17 in). Staatliches Museum Schwerin, Germany

A woman peeling carrots by Gerrit DHOU 1660. Oil on panel, 57.2 x 43.3 cm (22.5 x 17 in). Staatliches Museum Schwerin, Germany


In the kitchen garden, the French in the Middle Ages tended to grow white parsnips, which were slightly less sweet than carrots. Originating in Asia Minor, they were cultivated and modified by the Dutch in the 17th century , and came into their own in the 18th century. In France, they are now one of the most popular vegetables, consuming 9 kg per family per year, making them the second most popular vegetable in the country.



And Vichy  ?


Vichy / Photo chosen by Mimohe via depositphotos.

Les eaux de Vichy / Photo chosen by Mimohe via depositphotos.


Vichy water has long been renowned for its healing properties. As early as the end of the 16th century, the first spa-goers were taking the waters. From Madame de Sévigné and the daughters of Louis XV to Letizia Bonaparte, mother of Napoleon, and Napoleon III, countless celebrities took the waters at Vichy, which in turn led to the development of the town, which was adorned with all the necessary amenities (opera house, hotels, villas...). It seems that it was in the 17th century that local cooks had the idea of using their town's renowned water to cook and, why not, add a little health to their dishes. The earliest mention of carrots in Vichy water dates back to the 19th century. Of course, you don't have to use Vichy water in your recipe.



How do you make Vichy carrots?







Serves 4:


  • 1 kg carrots
  • 1 liter of water (why not Vichy water)
  • 1 teaspoon sugar
  • 50 grams butter
  • A little chopped parsley
  • Salt
  • Pepper.



The process



Wash your carrots well, prepare a large saucepan with a lid, and chop your sprig of flat-leaf parsley.



Peel the carrots and cut them into slices or, better still, whistle slices. Put them in a saucepan and cover with water (not too much, just enough to submerge the carrots). Add a teaspoon of sugar and the butter.



Bring to the boil, then cover and reduce heat to simmer for a good 40 minutes.



Empty the carrots into a colander, place in a dish and add a little chopped parsley.





If you're not on a diet, indulge yourself by adding 100 grams of good cream, why not liquid? It's delicious! Others add vegetable stock. Vichy carrots go very well with grilled white meat (poultry....) or fish (best with hake).

Jérôme Prod'homme

Jérôme Prod'homme

Jérôme is "monsieur de France" the author of this site.