Thanksgiving Side: Carrots Vichy.
Many moons ago, my cousin Nancy gave me a fantastic vegetarian cookbook called The American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond (thank you, Nancy!) For the last 20 years or so I’ve been making this recipe from the book, and somewhere along the way, it became a Thanksgiving tradition. Vichy is a place in France believed to have superior spring water, and carrots cooked in them make for extra tasty veggies, hence the name Carrots Vichy. I’ve made these with good ol’ suburban American tap water and they are still good and super simple to make. You can find a variation of Carrots Vichy on the New York Times Cooking website if you don’t have access to Diamond’s book. I like Diamond’s recipe because it calls for olive oil instead of butter and real maple syrup (not pancake Aunt Jemima stuff) instead of sugar. She recommends slicing carrots on the diagonal, which I accomplish with my food processor when making an enormous batch for holiday parties. If you are a vegetarian—and even if you’re not—Marilyn Diamond’s cookbook is excellent. Alas, it doesn’t have any pictures, which is a shame, because the recipes look as good as they taste. I would love to photograph a reissue of the book, if only to revel in the beauty of natural, real food.
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