Carrots Vichy

Carrots Vichy

Carrots Vichy

In Acheson's update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.Ariana Lindquist

In Hugh Acheson's update on the classic French side dish, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. The chef-owner of Five & Ten also likes to stir chopped carrot tops in the end of cooking for added flavor. Heirloom carrot varieties, like thick, deep orange Nantes, really sing in this simple preparation. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.

Carrots Vichy
In Acheson's update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.
Yield: serves 4-6

Ingredients

  • 2 lb. carrots, cut into ½″ rounds
  • 4 tbsp. unsalted butter
  • Kosher salt, to taste
  • 2 tbsp. heavy cream
  • 1 tbsp. maple syrup
  • 1 12 tsp. marjoram leaves
  • 1 small Holland or Fresno chile, sliced ¼″ thick

Instructions

  1. Bring carrots, butter, salt, and ¼ cup water to a simmer in a 4-qt. saucepan over medium; cook, covered, until carrots are tender, 5–7 minutes. Stir in cream, syrup, and 1 tbsp. marjoram; cook, stirring occasionally, for 3 minutes. Remove from heat and stir in chile. Transfer to a serving dish; garnish with remaining marjoram.