How to cook the perfect carrot?????

[WhatToDo999]

posting here, as i didn't know where else to put it!

recently had a meal out and i have to say the carrots were amazing, just on the right side of crunchy/cooked perfectly, with amazing taste.

now, i love a chunky carrot with my food, but i either cook them to long and they go a bit soggy, or i don't cook them enough. I have tried steaming them to keep the flavour, but think i over steam them

someone please give me some tips on cooking the perfect carrot!!!!

I peel them (you don't have to), try and buy similar lengths, parboil for 5 mins in boiling water. Cut in half, put on a baking tray, drizzle over some oil, honey, lemon juice, salt and pepper, teeny bit of butter and bake in oven 180 for 30 mins. The smaller ones seem to be sweeter and they look really nice if you leave an inch or so of the leaves, you can also get different coloured carrots, purple and orange.

I also roast - olive oil, honey and balsamic

Roasted are nice. If I boil them I put them in cold water, bring it to the boil and then turn off if they're in sticks, or just a minute if they're halves. No longer.

roasted carrots are delish as are peppers

Roasted with a splash of orange juice is my absolute favourite.

oooh that sounds lovely. I never peel them tbh with you.

i have tried roasting with some honey, but will add the ingredients above!!

thank you - i shall give this a go this evening....i'll let you know how i get on lol x

We peel ours and chop diagonally, cover in boiled water from kettle. Add a table spoon of sugar and a table spoon of butter and cook for around 45 minutes

orange juice - would never have thought of that!

do you just cut them up, pop them on the tray, whack on the orange juice and pop them in the oven?

I think orange juice might be tried on Sunday!

1. Take carrot
2. Throw in bin/give to guinea pig
3. Job done.

sorrynotsorry vile things.

Orange juice, zest, grated ginger and honey

Kaytee, I do mine the same way, until all the water has gone and you are left with glazed, buttery, sweet carrots, then serve with black pepper.

I slice, sauté in butter for 5 mins. Add the orange ginger and honey. Then cover with a little water and cook until soft enough.

@buzz - i feel that way about cabbage/broccoli and Cauliflower - most awful veg known to man!

@kaytee87 @IHaveBrilloHair - talk me through this! you put in just enough water to cover the carrots, and then let cook until all the water is gone?

What "Buzz i feel that way about cabbage/broccoli and Cauliflower"

..Then you and I are a veggie match in heaven!
There'll be no wastage in the Buzz/WhatToDo household!

lot of farting, though

@Buzz -

do love a a good fart

If you find a perfect carrot why would you want to cook it? - I'd frame it! Oh, you want to cook carrots perfectly.. no idea, mine end up soggy.

Yes, pretty much

I like mine meltingly soft, this only works with the sugar and butter though.
Once all the water has gone and they start to sizzle, you can stir them in the butter and sugar for a bit of colour and caramelisation, don't take your eyes off them for a second though or you'll have a burnt mess.

I think what you meant to ask is how do I cook a carrot or carrots perfectly rather than how you cook the perfect carrot. I use the following method for both perfect and imperfect carrots.

Peel, slice (I do diagonal chunks about 1.5 cm). Put into a small dish with a tightly fitting lid. Ass 1 tbs water, sprinkle of salt, tbs butter, tsp sugar. Add lid and put in oven for about an hour.

Steaming does work for me, but it's a matter of timing. Somewhere between 10 and 15 minutes.

Alternatively, microwave for 4 or 5 minutes (was a life-changing moment when I discovered carrots survived the microwave - I've had really disappointing results with broccoli).

kaytee87 @IHaveBrilloHair - talk me through this! you put in just enough water to cover the carrots, and then let cook until all the water is gone?

Yes, that's the way. It usually takes around 45 minutes for us although I suppose that depends on the amount of carrots you make

Sous vide, it's a faff but they taste amazing. Very "carroty".

Boil them in lemonade instead of water. The cheapest you can find, 2 litres for 50p super economy own brand lemonade. Keep in the cupboard just for boiling carrots. Do that and you can forget all about adding extra stuff to give them taste.

I make basil carrots and they are so delicious. Peel and slice into rounds. Cool in a covered pan on the hob with a knob of butter, a very healthy addition of dried basil, and salt to taste. Cook carrots until done to your liking. The butter caramelizes and creates a gorgeous flavour.

peel then slice into thin circles (using a magimix if you have lots). put in a pan of cold water, with the water just covering the carrots. add a big chunk of butter, some salt & a little sugar. Boil with no lid until the water is almost all gone (20 mins). serve with the last bits of buttery juice from the pan.