What do you do with your humble carrot?

Participant · 10 Jun 2011 at 12:54

Hi guys

We've got the in-laws round tonight and I have some nice small fresh local carrots lined up. I was just going to steam / boil them, but has anyone got any tricks to make them a bit more interesting? Going to be served with roast chicken ballotine.

Thanks for any cracking carrot recipes!

FrenchTart · 10 Jun 2011 at 13:00

Fairly simple recipe - par boil them then roast them in olive oil. Towards the end of the cooking add a load of honey. Nom

rotters · 10 Jun 2011 at 13:03

carrot and swede mash? loads of cracked black pepper and butter.

-BA- · 10 Jun 2011 at 13:07

rotters said:
carrot and swede mash? loads of cracked black pepper and butter.

Yup this. A perfect winter use for carrots. And of course their namesake, Carrot Cake.

Hairybudda · 10 Jun 2011 at 13:11

FrenchTart said:
Fairly simple recipe - par boil them then roast them in olive oil. Towards the end of the cooking add a load of honey. Nom

This is pretty much exactly what I do, can't go wrong at all

kidloco · 10 Jun 2011 at 13:33

Boil them. melt some butter in a pan, add some dill, let that sizzle for a bit then chuck in the carrots. Bit of salt and pepper. sorted

Glaucus · 10 Jun 2011 at 13:35

Water honey and butter. The trick is to have just enough water so that it's totally evaporated just as they are cooked to perfection.

Common combo, but so great.
Also do swede and carrot mash and agree it's sublime. Especially with a creamy mustard & calvados pork chop.

Craig1981 · 10 Jun 2011 at 14:02

Wash. Peel. Gnaw.

Cosimo · 10 Jun 2011 at 14:29

Craig1981 said:
Wash. Peel. Gnaw.

Or wash, peel and grate. Both are delicious.

rotters · 10 Jun 2011 at 14:30

don't peel, thats where loads of the flavour is!

joey1211 · 10 Jun 2011 at 14:39

Grated with cheese is a nice salad dish

Craig1981 · 10 Jun 2011 at 14:42

simulatorman said:
Or wash, peel and grate. Both are delicious.

I only grate it if its going on a salad. If I just fancy a snack I'd eat it whole.

Skidder · 10 Jun 2011 at 15:40

bit of water, sugar and butter cook until tender but not overly and water gone, season

J1234 · 10 Jun 2011 at 16:35

Water, butter and sugar or honey is my favourite.

DirtyJester · 10 Jun 2011 at 17:06

I tend to peel and slice mine (cut at angle) then straight into a saucepan with a large knob of butter, black pepper and salt (makes them sweet). Then add some water just enough to cover the carrots and power boil them until almost all the water is gone and they roast in the butter juices

rotters · 10 Jun 2011 at 17:27

We also tend to steam ours now, you dont lose the flavour into the boiling water.

Stupot_ · 10 Jun 2011 at 17:42

Boiling in orange juice rather than water is something different... Add enough juice to nearly cover and boil until it's reduced and more of a syrup. Add pepper, butter etc.

rotters · 10 Jun 2011 at 18:14

really?

vicisthebest · 10 Jun 2011 at 18:49

rotters said:
carrot and swede mash? loads of cracked black pepper and butter.

I use a little bit of butter, and then some creme fraiche. It gives it a lighter feel and has a little sharp bite. Delicious

Freefaller · 10 Jun 2011 at 19:03

Carrot and corriander soup

Or grate them into a salad

Or have them raw with some houmous

Or roast 'em!

Or add them into a mash

The only way I don't really like them is boiled.