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In Praise of the Lowly Carrot

Posted Fri, Apr 20, 2007, 11:56 am PDT
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Is there a more wholesome image than a bunch of fresh-picked carrots, green tops and all? They're supposed to improve your eyesight and blast your body with much-needed antioxidant beta-carotene and vitamin C. They add their lovely color and sweetness to everything, and carrot juice is a thing of marvel.   
                    

                 


So besides cutting them up into sticks and eating them raw, what else can we do with them?

My default method of using carrots is to think of them as huge-grained rice. RICE? Yes, rice. I peel the carrots, then slice them into little planks (as best I can - it's best not to worry too much about uniformity), then into long sticks, then into small pieces about the size of a jumbo grain of rice on steroids. Three medium to large carrots will yield about four cups, which is a one-person portion, at least for me, because what's about to happen to them is so tasty.

Heat up a wok or chef's pan with some olive oil and butter (about a teaspoon each), or, even better, use ghee (clarified butter). Toss in the carrots and, optionally, about a cup of finely diced onion. Season liberally with kosher salt and freshly ground black peppercorns.

Then add the secret weapon: freshly ground cardamom, which is available just about anywhere these days, but I find that Indian markets will invariably have the freshest (and cheapest). I buy mine in seed form (minus the husk), and then grind a few tablespoons at a time in my coffee/spice grinder, and set it in a small ceramic bowl on my stove. (It's the same principle as putting some item in front of the door the night before you need it: If it's visible and obvious, you won't forget about it!). For the carrots, I typically use about two teaspoons.

Sauté until the carrots get soft, about 20 minutes. You can enjoy them as is, or add a little milk toward the end, which gives the carrots a supercreamy feel and taste.They are super delicious, with or without the milk.

I'm always on the lookout for new ways to cook carrots. Does anyone have any favorites?

 

 

 

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22 Comments

  • 1. Posted by bridgemr8 on Tue, Apr 24, 2007, 8:43 am PDT

    My favorite, easiest and not to mention low calorie way to cook carrots is to peel and slice about a pound or so of carrots, put in a baking dish, fill your hand with some water and sprinkle over the carrots, dot with a little (not more than a tablespoon) of butter sprinkle with thyme, cover with foil and bake in a 350 degree oven until tender.

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  • 2. Posted by breakawaycook on Tue, Apr 24, 2007, 11:01 am PDT

    Sounds great, bridgemr8. Certainly easier than chopping them up as finely as I do!

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  • 3. Posted by butchdavis@verizon.net on Tue, Apr 24, 2007, 2:18 pm PDT

    great !!

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  • 4. Posted by lynette c on Tue, Apr 24, 2007, 2:46 pm PDT

    Stew Worthy Carrots Heat a tablespoon of olive oil or smart balance butter, 1/4 cup red cooking wine, 1 clove fresh minced garlic and a sprinkle of crushed basil in a large skillet. Sautee in 1 bag of baby carrots or freshly cut carrots, one inch long until carrots are starting to tenderize. (If more liquid is needed, add a dash more red wine or olive oil, your choice.) Once carrots have absorbed the wine and are close to desired texture, add one can of chicken or beef broth and simmer over medium heat uncovered, stirring frequently, until carrots have finished cooking and absorbed all the broth. Usually about 15-20 minutes. These carrots are great to make then add to beef stew, pot roast or eat them alone as a side dish at dinner. I’m not sure if this is an already existing recipe, I knew I loved the way carrots tasted when cooked with a pot roast so I created a way to make them without the roast. I hope you enjoy.

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  • 5. Posted by oghma2006 on Tue, Apr 24, 2007, 2:47 pm PDT

    I don't really like to add sweetness--or sweet-ish spices, such as cinnamon or ginger--to carrots. The way I like them best is seasoned with basil, as my mother made them. Basil brings out the best in many vegetables. Carrots, green beans, even baked beans!

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  • 6. Posted by Elaine A on Tue, Apr 24, 2007, 2:51 pm PDT

    Carrots roasted with parsnips in the wintertime -- a close second to my favourite recipe of carrot soup: equal amounts of carrots and onions, simmered until tender and then blended into a thick puree. Season with salt, pepper and a touch of coriander. So easy and perfect on a cold, wet day.

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  • 7. Posted by CharlieN on Tue, Apr 24, 2007, 3:44 pm PDT

    what on earth is "kosher salt"?

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  • 8. Posted by breakawaycook on Tue, Apr 24, 2007, 4:08 pm PDT

    Kosher salt -- large-flaked salt (big surface volume). It's great stuff. Contains no iodine or funky off-flavors. http://en.wikipedia.org/wiki/Kosher_salt http://www.gourmetsleuth.com/images/kosher2.jpg Carrot soup -- yum. Great with a little Greek yogurt mixed in at the end.

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  • 9. Posted by Tsunami on Tue, Apr 24, 2007, 4:13 pm PDT

    Palau! This is an amazing Afghan dish made from basmati rice, carrots, lamb, cinnamon, turmeric (a very tiny bit), and sometimes raisens or slivered almonds are added. Although I don't like cooked raisens in my food.....except in the homemade cakes my great aunt makes.

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  • 10. Posted by c_moore9 on Wed, Apr 25, 2007, 9:08 pm PDT

    Yes there are many Indian and Moroccan carrot salad recipies. Great for you, easy to make and yummy!

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  • 11. Posted by FaeryDame on Fri, Apr 27, 2007, 1:33 pm PDT

    I love when the cooking section has receipes that are both simple and unique/creative! It's nice to see something different that does not insult our intelligence, and sounds super tasty and basically healthy, too! Thanks for sharing!

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  • 12. Posted by Ecodiva on Sat, Apr 28, 2007, 1:50 pm PDT

    oh how great it is to fine i'm not the only one in love with carrots. i love them. but never overcooked....and usually i can't order them in most restaurants bc they ruin them by over boiling them into mush....carrots are soo good 4 u and they are great. i love them fresh and i steam them at home and truly my favorite thing in the morning is my first thing run to the fridge for a good gulp or organic carrot juice. carrot juice is my thing. it's just so cold, fresh, delicious....with too few things that pleasurable actually being GOOD for you i thus give a shout out to the lowly carrot, a much overlooked veggie. here's to carrot juice being the "new OJ" for breakfast!

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  • 13. Posted by moonbrother36 on Sat, Apr 28, 2007, 2:13 pm PDT

    Recipe sounds yummy! I think it would be easier to make the carrots look like "long grain rice on steroids" (lol) using a fine cheese grater. That's what my mom always used when making pretty much anything chopped. Unless you have stainless steel eyeballs, I don't recommend doing onions like this.

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  • 14. Posted by lizzzib98 on Sat, Apr 28, 2007, 2:55 pm PDT

    My mother who grew up in Alsace, made carrots sliced not to thin, in a sauce pan with less than 1 tbsp of butter per 4 cups of carrots. Fitted with a tight lid, on very low heat, cook for 45 - 60 min, then add a pinch of salt and white pepper for serving--soo sweet and delicious!

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  • 15. Posted by nimrod s on Sun, Apr 29, 2007, 5:57 am PDT

    I line my wok with sliced carrots about 1kg and olive oil then a layer of about 1/2 cup washed rice, then a layer of 1kg braised chicken wings, 1/2kg sauteed onions, garlic and mushrooms, and a final layer on top of 1/2 kg washed rice, the I pour about 1ltr chicken stock mixed with about 200 grms. tomato past, salt and pepper to taste, simmer under low flame for about 1hour cool before serving

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  • 16. Posted by nimrod s on Sun, Apr 29, 2007, 6:02 am PDT

    I line my wok with sliced carrots about 1kg and olive oil then a layer of about 1/2 cup washed rice, then a layer of 1kg braised chicken wings, 1/2kg sauteed onions, garlic and mushrooms, and a final layer on top of 1/2 kg washed rice, then I pour about 1ltr chicken stock mixed with about 200 grms. tomato paste, salt and pepper to taste, simmer under low flame for about 1hour cool before serving

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  • 17. Posted by Silvia T on Mon, Apr 30, 2007, 11:21 pm PDT

    what happened to your glasses? Sorry no receipes for carrots, but I've been delighted to read the ones posted here. Good for me because I'm kind of lacking creativity with my vegetables.

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  • 18. Posted by irishfirefighterchix on Thu, May 03, 2007, 5:38 pm PDT

    I grill mine in a foil packet with a little honey. I do the same with thin sliced sweet potatos and a little cinnamon.

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  • 19. Posted by sybilc_2000 on Thu, May 10, 2007, 9:01 pm PDT

    Since you have a VitaMix, try this: I put some carrots cut into 2-3" chunks and twirled them at a pretty high speed. They came out totally uniform, about the size of large rice. I think they would be fine with the cardoman and milk. At least, I'm going to try it this weekend!

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  • 20. Posted by anisittig on Tue, Jun 19, 2007, 11:09 am PDT

    Hi - I just came across the Breakaway Cook for the first time and have been browsing his ideas - so many good ones! I was always the kid that thought cooked carrots were ewww, but reading this recipe and some of the comments made my mouth water! Also, I had to share my current favorite kind of carrot - the taco truck carrot. They are crisp, slightly pickled and delightfully picante! You can also get them in cans in the Mexican section of most markets - great alternative to jalapenos, or alongside them, in any Mexican meal

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  • 21. Posted by Bryan R on Wed, Jun 20, 2007, 7:57 am PDT

    recently i made yellow carrot "noodles" made with a vegetable peeler to serve with some ricotta gnocchi. right before the gnocchi were done boiling, i sauteed the shaved carrot in a pan (really they were just barely warmed) with a little butter and water until soft. i added the gnocchi, seasoned with lemon salt and tarragon. there's a little more waste left over from the carrot than i'd like, but the shaved-down "core" went right into the scrap bag in the freezer-- destined for my next batch of veg stock.

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  • 22. Posted by billcostley on Tue, Aug 28, 2007, 5:09 am PDT

    I look for the darkest red carrots I can find (at farmer's markets) & roast them, then puree them into a thick creamy soup made with cooked pureed pasta as the 'creaming' agent. I sprinkle the soup with dill & caraway seeds. Old, dry batards, thinly-sliced, & buttered, scoop it up nicely.

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