Carrots Vichy

Carrots Vichy is a classic French side dish where sliced carrots are simmered in a mixture of water (or stock), butter, and sugar until tender and glazed. The name comes from the town of Vichy, famous for its mineral water, which was traditionally used to cook the carrots. It's a simple, elegant preparation that highlights the natural sweetness of the carrots.

🍽️ Nutrition at a glance

This dish is relatively low in protein and fat, with its calories coming primarily from the natural carbohydrates in the carrots and a small amount from the butter. It's an excellent source of beta-carotene (which the body converts to vitamin A), fiber, and potassium, with a typical serving containing around 100-150 calories.

Nutrition breakdown

Calories	88 kcal
Protein	1.2 g
Carbs	12.5 g
Fat	3.8 g
Fiber	3.6 g
Sugar	6.5 g
Sodium	320 mg
Potassium	410 mg
Vitamin A	1070 mcg RAE
Vitamin K	16 mcg
Vitamin C	6 mg
Vitamin B6	0.15 mg
Manganese	0.2 mg
Biotin	6 mcg
Vitamin B1 (Thiamin)	0.08 mg

Per 1 cup (156 g) · estimated, varies by recipe

💡 What's interesting

The dish is a prime example of French culinary philosophy, where a single, high-quality ingredient is treated with precise technique to elevate its inherent flavors. Nutritionally, cooking carrots in this manner actually increases the bioavailability of the beta-carotene, making it easier for your body to absorb this powerful antioxidant.