When I saw this recipe for carrots with nothing else but butter and honey in the ingredient list (well, plus water and salt), I knew I had to try it! Honey and butter is like my ultimate favorite flavor combo. There’s nothing better than carmelized honey butter over fresh popcorn, or honey and butter spread over bread, and I figured the mixture with carrots would be nothing short of delicious!
I was right. These soft, cooked carrots end up with a wonderful reduction sauce of the butter and honey mixture, and they’re just a perfectly sweet touch to add to your dinner plate! Plus, I’m sure this is be one veggie recipe that would go over pretty well with the kids.
Carrots Vichy is found on page 378 of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.
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- 1 pound carrots
- filtered water
- 4 tablespoons butter
- 2 tablespoons honey
- sea salt
If you use the super-amazing Plan to Eat meal planning site, just add me as a “friend” and you can take each of my recipes that I’ve already uploaded, and add them to your recipe box! Then you can plug them into your meal calendar, have instant shopping lists created with all your ingredients, and more! Here’s my PTE link for Carrots Vichy.
First, peel (optional, if I know for sure my carrots are organic, I won’t usually bother. Dirt don’t hurt!) then slice carrots into fairly thick coins. Cover them with filtered water in an uncovered pot and bring to a boil. Sally suggests seasoning the carrots at the end, but I just salted the water here at this point.
Next, you can plop in the butter and honey. Also, you’re going to have to skim the scummy foam that floats to the top, pretty frequently for a while until it stops forming.
Now, you pretty much just leave it alone. You let the liquid reduce to “almost nothing.”
It’s about ready now.
Sally says you may want to add in more butter at the end, but — gasp! — I didn’t feel the need to. Probably because I just eyeballed how much butter I put in to begin with and it was probably more than Sally called for. I was ready to pile these onto my plate and dig in!
How’d it go?
Making these carrots is so simple. One tip I’d share though — it seemed to take a while for the water level to go down as the sauce reduced, but once it finally started to get lower, the rest of water zapped away in a big hurry. I almost made the mistake of leaving it alone towards the end, but thankfully I realized it was actually almost ready.
How we liked it
Our new favorite way to put carrots on the menu! (I mean, the fermented ones are great for you and all, but they are a little weird!) When I go on the GAPS diet, I’m sure this is going to be a staple in our house. I’m gonna need the extra carbs. Carrots and butter and honey? Hello! Delicious.
What’s your favorite way to prepare carrots? Would you try out Sally’s recipe for Carrots Vichy? (And does anyone know what the heck “vichy” even means?! :P)
Be sure to check out the other installments of 25 Days of Nourishing Traditions:
- Onion-Cranberry Compote
- Sweet Potato Puree
- Ginger Carrots
- Stuffed Peppers
- Turkey Stock
- Coconut Turkey Soup
And don’t forget to enter to win your two copies of Nourishing Traditions in our giveaway!
Lori @ Laurel of Leaves says
I’m so with you–butter & honey together is swoon-worthy! I love using this combination with carrots. And I don’t peel my carrots either 🙂
Haha YES! That’s where all the “good for you” things are, right? Just like the crust on bread. 😛
I make a similar version, instead of honey I add a little Orange vinegar. You could easily use the juice of an Orange instead. They have just the right amount of sweet and that Orange flavors pairs perfectly with carrots. Everyone loves it.
Ooh, that sounds amazing! I’ll try it!