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Vichy Carrots with Thermomix

The recipe for Vichy carrots is said to have originated in the 16th or 17th century in Vichy, a spa town in France. It is believed that the chef of a restaurant in Vichy created this recipe. The specific cooking method involves boiling the carrots in Vichy water, resulting in a light and healthy side dish that is typically served with grilled meats or fish. The Vichy water, which is rich in bicarbonate of soda and sodium, gives the carrots a nice color and enhances their flavor. Since then, many chefs have put their own spin on the recipe by adding other ingredients, such as cream, which makes the dish less healthy than its original version. However, what remains unchanged is the combination of butter, sugar, salt, and water, which creates a glossy syrup. The carrots are delicately coated in this sauce. In this recipe, I will show you how to prepare it using your Thermomix :)

Thermomix Public
Course: Side dish
Preparation time: 15 minutes
Cooking time: 48 minutes
Cost per serving: 0,37 €
Energy: 225 kcal / serving
Nutritional score:

Instructions

  • 1.   Place 2 shallots in the Thermomix bowl.
  • 2.   Add 3 garlic cloves to the Thermomix bowl.
  • 3.   Add 30 fresh parsley leaves to the Thermomix bowl.
  • 4.   Place the lid with the measuring cup on.
  • 5.   Mix for 5 sec/speed 5.
  • 6.   Scrape down the sides of the bowl with the spatula.
  • 7.   Attach the whisk.
  • 8.   Add 50 grams of salted butter to the Thermomix bowl.
  • 9.   Add 40 grams of water to the Thermomix bowl.
  • 10.   Add 1 teaspoon of powdered sugar (optional) to the Thermomix bowl.
  • 11.   Add 550 grams of washed, peeled, and sliced carrots to the Thermomix bowl.
  • 12.   Add 2 pinches of pepper to the Thermomix bowl.
  • 13.   Add 1 cube of chicken bouillon to the Thermomix bowl.
  • 14.   Place the lid with the measuring cup on.
  • 15.   Cook for 30 min/100°C/Speed Spoon.
  • 16.   Add 80 grams of thick cream to the Thermomix bowl.
  • 17.   Place the lid without the measuring cup on.
  • 18.   Cook for 3 min/100°C/Speed Spoon.
  • 19.   Serve immediately.

Ingredients for servings

  • 2 shallots
  • 3 garlic cloves
  • 30 leaf of parsley
  • 50 g of salted butter
  • 40 g of water
  • 1 teaspoon of sugar (optional)
  • 550 g of carrot
  • 1 chicken bouillon cube
  • 80 g of thick sour cream

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    225 kcal
    11 %
  • Fat
    16,46 g
    24 %
  • of which saturated
    11,04 g
    55 %
  • Carbohydrates
    13,95 g
    5 %
  • of which sugar
    9,95 g
    11 %
  • Protein
    2,24 g
    4 %
  • Fibers
    4,22 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.