CARROT VICHYSSOISE
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
- Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
- Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
- Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.
Nutrition Facts : Calories 181 g, Cholesterol 12 g, Fat 3 g, Fiber 4 g, Protein 7 g, Sodium 718 g
CARROTS VICHY
This dish was named after the town by the same name. Lovely side dish that is quick and easy to put together. This can also be made with parsnips. The cooking time is variable....just cook until they are the way you like them.
Provided by luvcookn
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in saucepan except the chives/parsley.
- Cook the carrots/parsnips over medium heat until the water evaporates.
- Permit them to brown in the butter.
- Serve them sprinkled with either chopped chives or parsley.
Nutrition Facts : Calories 86, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 224.8, Carbohydrate 8.5, Fiber 1.6, Sugar 5.7, Protein 0.6
CARROTS VICHY
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 side servings
Number Of Ingredients 5
Steps:
- Place carrots, water, butter and sugar in a 2-quart saucepan over medium-high heat. Bring to a simmer. Cover and cook for 12 to 15 minutes or until carrots are tender. Season with nutmeg, salt and pepper to taste.
VICHY CARROTS
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.
CARROTS VICHY
Make and share this Carrots Vichy recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray large saucepan with cooking spray; heat over medium until hot.
- Saute onions until tender and lightly browned, about 8 minutes, stirring frequently.
- Stir in carrots, water, sugar and butter. Heat to boiling; reduce heat and simmer, covered, for 10 minutes, or until carrots are tender.
- Season to taste with salt and pepper. Serve sprinkled with parsley.
GLAZED CARROTS (CAROTTES VICHY)
Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.
Provided by Bayhill
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
- Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
- Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
- Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.
CARROT VICHY SOUP
Number Of Ingredients 10
Steps:
- 1. Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food processor. Beat in butter, heavy cream, and Tabasco® to taste. 2. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley.Note: You may want to season with more Tabasco® if soup is to be served cold.
Nutrition Facts : Nutritional Facts Serves
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