French Glazed Carrots (Carottes Vichy)

Name: French Glazed Carrots (Carottes Vichy)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: French
Ingredients: 800 g (1¾ lb) carrots, peeled and sliced into 6 mm rounds; ¾ cup water; 2 tbsp (30 g) unsalted butter; 4 tsp white sugar; ¾ tsp cooking salt or kosher salt, use half the amount for table salt, or 50% more for flakes; 2 tsp parsley, finely chopped

Glossy orange carrot rounds sprinkled with parsley, with a wooden spoon lifting a piece. — Glazed carrot rounds with parsley in the pan.

Carrot rounds simmer gently with butter, water, sugar and salt until tender and coated in a glossy glaze, then finish with parsley.

By Cookin' KitchenSeptember 30, 2026

Be the first to rate it Leave a comment

Total: 25 minutes
Servings: 6 servings

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6

Jump to recipe

Recipe

French Glazed Carrots (Carottes Vichy)

Carrot rounds simmer gently with butter, water, sugar and salt until tender and coated in a glossy glaze, then finish with parsley.

Cookin' · https://cookin.club/recipes/french-glazed-carrots-carottes-vichy

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6

Cook modeKeeps your screen awake while you cook.

Ingredients

6 servings

For 6 servings

800 g (1¾ lb) carrots, peeled and sliced into 6 mm rounds
¾ cup water
30 g (2 tbsp) unsalted butter
4 tsp white sugar
¾ tsp cooking salt or kosher salt, use half the amount for table salt, or 50% more for flakes
2 tsp parsley, finely chopped

Equipment

Large, deep 30 cm pan
Baking paper

Instructions

Step 1: Cut a round piece of baking paper large enough to cover the surface of a large 30 cm pan.
Step 2: Place a large, deep 30 cm pan over medium-high heat. Add the water, butter, sugar and salt and bring to a simmer. Simmer until the sugar dissolves, about 30 seconds.
Step 3: Add the sliced carrots and stir well. Reduce the heat to medium and maintain a simmer. The carrots should sit partly submerged in the liquid, not fully covered.
Step 4: Place the cartouche on top so it touches the carrots. Cook for 15 minutes without stirring or lifting the paper, or until all the water has evaporated. The carrots should be very soft throughout, bright orange and not browned, with the liquid reduced to a syrupy glaze that lightly coats them. If the carrots are still a little firm, add a little more water, replace the cartouche and continue cooking.
Step 5: Remove the pan from the heat and take off the cartouche. Add the parsley and stir very gently until the carrots are coated in the butter glaze; rough stirring can break them apart.
Step 6: Transfer the carrots to a bowl and serve warm.

Notes

Cartouche and storage

A cartouche is a round piece of baking paper placed directly over the carrots. If you prefer, use a lid left open on one side; the water may take longer to evaporate.

Refrigerate leftovers for up to 3 days. Reheat gently in a pan with a splash of water or in the microwave. Freezing is not recommended because the carrots lose their texture once thawed.

Nutrition per serving

Calories: 101 kcal
Fat: 4 g
Saturated fat: 3 g
Carbohydrates: 15 g
Sugar: 9 g
Fiber: 4 g
Protein: 1 g
Sodium: 385 mg
Cholesterol: 11 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Carottes Vichy are tender carrot rounds gently cooked with butter, water, a little sugar and salt until the liquid reduces to a shiny glaze. Parsley adds a fresh finish.

A bowl of glossy carrot rounds sprinkled with parsley. — French glazed carrots served in a bowl.

Serve these French glazed carrots warm as a side dish with roast chicken, steak, pork chops or fish.

French Glazed Carrots (Carottes Vichy)