Carrots are among the most popular vegetables and have been an integral part of cuisine all over the world for centuries. The most common are those of orange color, but there are varieties of purple, yellow, white and orange-colored carrots different from the traditional ones. Carrots are rich in vitamin A, but unfortunately they can lose many of their precious elements during cooking. In the kitchen, you can use both baby or new carrots, as well as larger and older ones, the important thing is to know the right techniques to enhance their natural sweetness.
Steps
Method 1 of 15: Prepare the Carrots
Step 1. Wash the carrots
Before cooking, carrots need quick preparation:
- Small or new carrots do not necessarily need to be peeled or chopped, you can simply scrub them with a stiff-bristled vegetable brush and cook them whole.
- Larger and older carrots should be brushed under cold water. If they have major imperfections or if the recipe calls for it, scrape or peel them. According to the "Larousse Gastronomique" gastronomic encyclopedia, carrots should not be scraped or peeled to preserve all their precious elements, so if they come from organic farming you can simply scrub them with a vegetable brush. If, on the other hand, you believe that they may have been treated with pesticides, it is good to peel or scrape them. Large carrots can be sliced, chopped or julienned for cooking.
- Grate the carrots if the recipe calls for it. For example, you may need to grate them to insert them into a filling or to prepare a carrot cake.
Method 2 of 15: Blanch the Carrots
Step 1. Understand when carrots should be blanched and how to do it
Small or new carrots do not need to be blanched. Those at the end of the season may need blanching to reduce the bitter taste. Taste one raw to decide.
Step 2. Clean and cut the carrots
Proceed as per the recipe.
Step 3. Put them in a pot filled with cold water
Bring the water to a boil.
Step 4. Boil the carrots for 5-6 minutes
Older and larger carrots can take up to 10-12 minutes to cook.
Step 5. Drain the carrots
They are now ready to be used as you wish.
Method 3 of 15: Steam Carrots
Steaming is great for vegetables, including carrots. It allows to preserve its freshness and most of the vitamins. New carrots are best suited for steaming.
Step 1. Brush the carrots
Remove the top and decide whether to cut them or cook them whole.
Step 2. Prepare the steamer or insert the steamer basket into the pot
Make sure the water does not reach the base of the basket and does not come into contact with the carrots before bringing it to a boil.
If you use the steamer, follow the instructions in the instruction manual
Step 3. Place the carrots in the basket or steamer
Cover the pot with a lid that fits snugly.
Step 4. Cook the carrots until soft
This should take about 10-15 minutes, depending on the size, but it's best to start checking them after 8 minutes.
Step 5. Serve hot or warm
Steamed carrots are a side dish that goes well with many dishes. You can serve them individually or in a single serving dish. If you need to keep them warm, put them in a bowl with a lid.
Method 4 of 15: Boil the Carrots
This cooking method is suitable for late season carrots. If you want to make them tastier, you can replace the water with chicken or vegetable broth, especially if they are not particularly sweet or tasty in themselves.
Step 1. Peel and cut the carrots
Step 2. Pour 3 cm of water into the bottom of a small saucepan and bring it to a boil
Step 3. Add the chopped carrots
Wait for the water to boil again, then reduce the heat and cover the pot.
Step 4. Cook the carrots until soft
This should take about 10-15 minutes. They need to get soft, not soft.
Step 5. Serve them hot
You can add a sprinkle of chopped fresh parsley as a garnish.
Method 5 of 15: Microwave Carrots
Step 1. Place 500g of washed carrots in a container suitable for microwave cooking
Add 2 tablespoons of water.
Step 2. Cover the container
Step 3. Cook the carrots on full power until soft and crunchy
They will be mixed halfway through cooking to get the best possible result. On average, cooking times are as follows:
- If you have sliced carrots, cook them for 6-9 minutes;
- If you cut them into sticks, cook them for 5-7 minutes;
- For baby or new carrots, it will take 7-9 minutes.
Method 6 of 15: Braising the Carrots
Braised carrots are sweet and delicious.
Step 1. Preheat the oven to 140 ºC
Step 2. Prepare about 500g of carrots
Cut them into washers, unless they are very small.
Step 3. Place the carrots in a saucepan or cast iron pot
Distribute them evenly on the bottom.
Step 4. Add 60 g of chopped shallot, 2 teaspoons of grated orange zest, 300 ml of orange juice and 80 ml of extra virgin olive oil
Season to taste with salt, black pepper and possibly with hand-chopped fresh thyme. If you like chili, you can add some.
Step 5. Put the pot on the stove
Bring the liquid ingredients to a boil over medium-high heat, then remove the pot from the heat and cover it with the lid.
If the pot does not have a lid, cover it with aluminum foil
Step 6. Put the pot in the oven
Cook the carrots for 60 to 90 minutes or until softened.
Step 7. Remove the pot from the oven
Serve the carrots hot. You can garnish the dish with chopped fresh parsley.
Method 7 of 15: Glaze the Carrots
Step 1. Cut the carrots
For this method it is preferable to use new carrots, but large in size.
Step 2. Steam them for 5-8 minutes
Step 3. Melt 25g of butter in a pan with 100g of brown sugar
Add 2 tablespoons of orange juice.
Step 4. Transfer the carrots to the pan
Only heat them for a minute, then remove them from the heat.
Step 5. Serve them hot
If you wish, you can decorate the dish with chopped fresh parsley or a sprinkle of chopped dried fruit, such as walnuts, hazelnuts or pecans.
Method 8 of 15: Roast the Carrots
Step 1. Cut the carrots in half
At this point, you can cut them in half or quarter lengthwise again.
Step 2. Brush the carrots with oil or melted butter
Step 3. Place them in a baking dish previously greased with oil or melted butter
Otherwise you can simply put them in a baking dish.
Step 4. Put them in the oven at 200 ºC
Cook them until soft and caramelized. It will take about 20-40 minutes, depending on the size. It is advisable to turn them once or twice to obtain an even glaze.
Step 5. Serve the carrots hot along with other roasted vegetables
Method 9 of 15: Stir-fried carrots
Step 1. Cut the carrots into thin sticks (this is also called a "julienne" cut)
It is important that they are thin to make cooking quick.
Step 2. Pour some oil into a wok or large skillet
Step 3. Add the julienned carrots
Cook them over high heat until they have softened a little. They must remain slightly crunchy.
Step 4. Remove the pan from the heat
Sprinkle the carrots with hand-chopped fresh mint and serve hot.
Method 10 of 15: Cook Carrots with Raisins
Step 1. Cut the baby carrots into slices
Cut at least 4-6 carrots (consider at least one carrot per person).
Step 2. Saute them in melted butter
Sprinkle them with a thin layer of flour, then add enough water to cover them and a tablespoon of brandy.
Step 3. Cover the pan with the lid
Cook the carrots for about 15 minutes on medium-low heat, then add a handful of raisins. Let them cook until they have softened.
Step 4. Serve them hot
Method 11 of 15: Cook the Carrots on the Barbecue
Step 1. Cut the carrots lengthwise
Step 2. Brush them with oil or melted butter
Step 3. Cook them on the barbecue until they are caramelized
Method 12 of 15: Make a Carrot Puree
Step 1. Cook 500 g of baby carrots in salted water
Add a teaspoon of granulated sugar and 15 g of oil or butter to the water.
Step 2. Drain the carrots once cooked
Save some cooking water.
Step 3. Blend or mash the carrots with a vegetable mill
Step 4. Heat the carrot puree
If it feels too thick, add a little cooking water and then stir.
Step 5. Add 50g of oil or butter before removing the pan from the heat
Mix it well.
Step 6. Serve the carrot puree
Puree makes a good side dish to a roasted meat and vegetable meal.
If you want to make it creamier, you can add 4 tablespoons of cream and mix well before serving
Method 13 of 15: Make Carrot Soup
Step 1. Cook the carrots and make a soup
You can choose between different types of recipes with more or less complex flavors. For example, you can prepare:
- A classic carrot soup;
- A curry-flavored carrot soup;
- A carrot soup with coriander and chilli.
Step 2. Follow this recipe for ginger-flavored carrot soup:
- 4 carrots grater;
- Fry an onion in butter or extra virgin olive oil with 2 centimeters of ginger and 2-3 minced cloves of garlic;
- Add the grated carrots and cook for 10 minutes, stirring occasionally;
- Add a liter of boiling meat or vegetable broth and let the carrots simmer for 30 minutes;
- At this point, let the carrots cool slightly and then whisk them;
- Serve the carrot cream hot. You can decorate the dish with fresh parsley and fresh cream.
Method 14 of 15: Carrot and Parsnip Puree or Rutabaga (Swedish Turnip)
The sweetness of carrots goes well with the taste of parsnips and rutabaga.
Step 1. Wash the carrots
If they are old, they will go peeled.
Step 2. Cut it into thin washers
Step 3. Peel a parsnip or rutabaga
Cut it into pieces the size of carrot slices.
Step 4. Cook the vegetables in boiling salted water until soft enough to mash
If you prefer, you can use vegetable broth instead of water for a tastier puree.
Step 5. Drain the vegetables
Pass them with the vegetable mill, then drain them again as passing them will have released their juices. Add butter and black pepper to taste.
Step 6. Serve the puree hot
You can eat it alone or as a side dish.
Method 15 of 15: Make a Carrot Dessert
Step 1. Their natural sweetness also makes them an excellent ingredient for preparing a dessert or baked product
Here are some ideas you can take inspiration from:
- Gajar halva (Indian carrot cake);
- Carrot cake, carrot cake pops and vegan carrot cake;
- Carrot flavored donuts.
Advice
- Carrots are generally tastier in the period from late spring to late summer.
- Select the firmest and deepest-colored carrots when purchasing. Discard those that are wrinkled or that bend easily.
- Carrots belong to the same family as parsnips, celery and parsley.
- Carrots go well with some foods in particular, for example with apples, oranges, raisins and also with spices and herbs, such as chives, mint, cumin and parsley. They also go well with tarragon.
- Liquids tend to drain the sweetness of carrots away, so cook them in a little water to prevent them from losing flavor.
