Carrots – what’s the tastiest way to serve them?

Answer 1

Carrot is a strange beast. It is both a vegetable in its own right and a herb or flavoring. It is especially complemented by orange juice and the spices one associates with oranges - cloves, ginger and cardamom. Thyme and parsley also go well with it.

My way is to cut into sticks about 1/3cm or so each way. Toss in a pan of butter with cardamom seeds (about 3 pods worth just bruised in a mortar) until the butter begins to brown, then add orange juice (carton or freshly squeezed) to amply cover. Once boiling, keep on a low heat until the liquid is nearly gone and the carrots begin to sizzle and caramelize. Turn into a serving dish, sprinkle with fresh chopped thyme and keep warm till required.

Baby carrots can be done whole this way. The object is to cook them only until they are barely softened and still have some bite.

I vary this in several ways. White wine and a little brown sugar with thyme (no cardamom) for really young carrots with plenty of flavour. If the carrots are older, I discard the paler, often nearly woody, core and make strips of the darker outside. I might steam them or microwave for 5 mins to soften, if necessary, but one always needs just a little bite to them.

Raw, I love them grated and moistened with orange juice and a very small splash of balsamic vinegar and pepper with sultanas and flaked almonds added.

Answer 2

SLOW - COOKED GLAZED CARROTS

1 1/2 c. orange juice
1/2 c. light brown sugar
1/2 tsp. salt
1/8 tsp. ginger
2 tbsp. quick-cooking tapioca
1 tbsp. butter/butter
8 to 10 fresh carrots

Combine orange juice, sugar, salt, ginger, butter and tapioca in a small bowl. Place carrots in electric slow-cooker. Add orange juice mixture and stir well. Cover and cook at low for 8 to 10 hours or at high 4 to 5 hours. Stir well before serving.
Reheat leftovers in saucepan on very low heat so sauce remains thick. Additional tapioca or a more concentrated orange juice mixture can be used to make a thicker sauce. Great with ham. Serves 6 to 8.

Answer 3

INDIAN SWEETS MADE OF CARROT, recipe follows :-

Cooking Time and Serve Estimate for Gajar Ka Halwa Recipe
Cooking Time : 7 minutes.
Preparation Time : 5 minutes.
Serves 2.
Ingredients for making Gajar Ka Halwa Recipe
3 medium red carrots, grated
1/4 cup full fat milk
4 tablespoons castor sugar
1/4 teaspoon cardamom powder
a pinch saffron
2 teaspoons cream
1 teaspoon ghee
For the garnish Gajar Ka Halwa
2 tablespoons almonds, blanched and sliced
2 tablespoons pistachios, sliced
Method for preparing Gajar Ka Halwa Recipe
1. Heat the ghee in a broad non-stick pan and saute the carrots.
2. Add the milk and stir till it evaporates.
3. Then add the sugar and continue stirring until the mixture is slightly thick.
4. Add the cardamom powder, saffron (mixed in a little milk) and cream and stir well.
5. Serve hot or chilled.

Answer 4

The best way to serve carrots is on a tray full of broccoli,cucumbers, and celery with some ranch dip. Now thats wats up it is so good.

Answer 5

I love love LOVE steamed carrots. I don't know why. I usually don't even like vegetables that much. Just cut your carrots into rods (julienne, or a bit thicker), and steam them for no more than 10 minutes so they're the sort of al-dente consistency vegetable equivalent of pasta. You can sprinkle some salt on them if you like; my favorite thing to do is get a slab of butter and just roll it around in the warm carrots so it melts all over them. Man, I love steamed carrots. If you're serving them with another fancy dish, cutting them up neatly and sprinkling with little bits of chives or parsley adds a nice touch.

Answer 6

Raw.
Baby carrots -lightly stir-fried.
Big daddy carrots - in slices, boiled in salted water for not more than 15 minutes and smothered with salted butter. Or you could boil turnips at the same time and mash them together with butter and a touch of freshly ground nutmeg. To hell with cholesterol - live a little, at least for a while!

Answer 7

Dice carrots, cook in lightly salted water until not too soft but not really hard. Drain thoroughly, return to pot and add some honey (about a teaspoon or more depending on how many carrots have been cooked). Toss carrots. Warm slightly over heat but do not allow to burn. Serve immediately.

Answer 8

In a greaseproof packet (parcel) with a drizzling of honey and black pepper. Cook in the oven at 200 degrees for about 25 minutes. Enjoy

Answer 9

Fry some onion and garlic in unsalted butter, and then put in grated carrots. In a separate pan fry some chopped up pieces of pork liver, and once its done stir in together with the other carrot stuff.
Pork liver is stuffed with iron, and carrots should be eaten with some kind of fat, in order for the body to take in some special carrot substance.

Answer 10

dug straight out of the garden , boiled gently , water drained and then tossed in butter and fresh thyme , if the carrots arent fresh (heaven forbid) boiled in 30% water and 70% orange juice, then drained, tossed in butter and fresh nutmeg grated over the carrots just before serving.

Or if they are really big , a wee rough , cut them in half from top to bottom then half again toss in olive oil and roast them with fresh thyme, garlic and for a twist chinnese 5 spice in a hot oven 220c top shelf for half an hour or so