mrbarolo wrote:Carrots/endive/parsnips -- any combo like that in a braised sort of sweet/sour treatment (not too sweet) would be great.
Mr. B,
Timely response on my part.
I've been making Alan Lake/Jazzfood's take on Vichy Carrots for years.
Carrots Vichy:
Alan Lake
Serves 4
2 cups peeled carrots, sliced thin on bias
2 tablespoons unsalted butter
1 tablespoon brown sugar
Kosher salt and fresh ground pepper to taste
1/2 cup mineral water (Evian, Fuji). this dish originally used Vichy water, hence the name
1 tablespoon fresh lemon juice
Sliced scallions or chives for garnish
In a large skillet, melt butter on med-high heat
When butter foam recedes, add carrots and toss
Add brown sugar, salt & pepper, toss
Add water and lemon juice, toss, bring to a boil, decrease temp to medium, cover
Reduce by 100 %, tossing every now and then (but not too often, the idea is to brown/crisp the carrots in the butter) scrape if need be but do not burn.
Garnish with chopped scallion at end. let them wilt slightly in the pan
Adjust seasonings and serve
Note: I increased the amount of lemon juice in original recipe.
Vichy Carrots
Vichy carrots plated with T-bone lamb chop and latkes.