Carrots and turnips ‘Vichy’
Carrots and turnips are at their peak season in November. When I saw piles of violet skinned turnips and bunches of carrots (greens still attached) at my local farmers market last weekend, I knew exactly what I would make.
‘Vichy’ refers to a method of cooking carrots where they are braised in a mixture of butter, sugar (in this case honey) and spring water: the spa town of Vichy in central France is renown for the quality of its water, hence the name of the dish.
Traditionally, the recipe uses carrots, cooked until they are tender and the liquid has reduced to form a glaze. I particularly like using turnips too, their slightly peppery bitterness balances with the natural sweetness of the carrots. An added benefit is that the nutrients remain in the water you have cooked them in.
This recipe originally appeared in House & Garden magazine.
4 large carrots
4 large turnips
2tsp runny honey
20g parsley, finely chopped
½ tsp salt
- Only peel the carrots and turnips if their skins are very tough, otherwise just scrub them clean. Cut the turnips into wedges and the carrots into wide batons.
- Put the vegetables into a pan large enough to fit them in one layer. Add the butter, honey, parsley and salt and spring water to barely cover. Bring to the boil and cook on a high heat at a rapid boil, uncovered for 10-minutes or until the carrots are tender when pierced with a knife.
- Remove the vegetables and keep warm and continue to boil the liquid to reduce to a syrupy sauce. Serve the vegetables with their reduced cooking juice poured over the top.