Vichy Carrots

Preparation

1. Prepare the Orange: Zest the entire orange and set the zest aside. Juice the orange—you should have about ¼ to ⅓ cup of fresh juice.

2. Sauté Carrots: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the carrot rounds and sauté for 2-3 minutes, stirring occasionally, until they just begin to soften.

3. Create the Syrup: Pour in the ½ cup of water and sprinkle the sugar over the carrots. Increase the heat to medium-high and bring to a simmer. Cook for 5-7 minutes, without stirring, until the liquid has reduced by about half and formed a light syrup around the carrots.

4. Add Citrus: Reduce the heat to low. Add the fresh orange juice and half of the zest, stirring to combine. Simmer gently for another 2-3 minutes, until the carrots are tender-crisp and the sauce has thickened into a glossy glaze that coats the back of a spoon.

5. Finish and Serve: Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter until it melts and creates a rich, silky sauce. Season with kosher salt to taste. Transfer to a serving dish, garnish with the remaining orange zest and optional fresh herbs, and serve immediately.

Chef’s Notes

• Don’t Crowd the Pan: Use a skillet large enough to hold the carrots in a single layer for even cooking.

• Tenderness: The carrots are done when they are easily pierced with the tip of a knife but still offer a slight resistance (al dente).

• Variation: For a herbal note, add a sprig of fresh thyme or tarragon to the syrup while it reduces. Remove before adding the butter.