The spirit of Christmas

Christmas blessings

Merry Christmas! I wish you and your loved ones a marvelous and safe holiday. We’re celebrating small again this year. Similar to other parts of our nation and the world, the omicron variant is sweeping across our island like wildfire. Please be safe and take the necessary precautions.

Today, I’m highlighting the very first dish I made in culinary school- Vichy carrots. I’ve recorded a special demo video that I’m excited to debut.

Unfortunately, I’ve been trying all day to upload the video, but it kept failing. Technical difficulties… I posted the entire video on my Instagram page:

Instead, I’ve posted a shorter clip of a video prepping the carrots, demonstrating an oblique cut.

Carrots Vichy prep video

Recipe/equipment list

Servings: 4 yields

  • 1 lb carrots, peeled, oblique cut
  • 1 tsp sugar
  • 1 oz unsalted butter
  • Kosher salt, to taste
  • Pepper, to taste
  • Cutting board
  • Chef knife
  • Vegetable peeler
  • Paper towel
  • Sauce pot
  • Water

Production steps

  1. Sanitize kitchen station
  2. Wash and peel carrots.
  3. Cut carrots, oblique cut.
  4. Mise en place ingredients.
  5. Pour cut carrots in a sauce pot.
  6. Fill pot with water.
  7. Add sugar, salt, and butter.
  8. Bring to a boil, then reduce to a simmer until water evaporates.
  9. Plate dish and season with black pepper.
Oblique cut carrots
Carrots simmering in a pot with salt, sugar, and butter.
The final product!

Mele Kalikimaka!

FS x