What is the best way to cook carrots?

Question

Should I grill, steam, boil or etc.? And how should I do it?

Answer 1

Brown Sugar Glazed Carrots

2 pounds carrots, cut into 1/4-inch slices (12 to 14 medium) or use baby carrots
1/2 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup butter or margarine
1 teaspoon grated orange peel
1/2 teaspoon salt


1. Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
2. While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
3. Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Answer 2

Carotte Glacées, glazed carrots are great:

in a good-sized saucepan, put 1 and 1/2c beef bouillon or stock (I used fonds de veau...low salt veal stock type thing...but I don't know if you'll be able to find it...canned beef bouillon should be fine), 2 Tb sugar, a punch of bepper, 6 Tb butter. Bring all that to the boil.

While it's coming to the boil,
Peel carrots and cut into little sticks (quarter them and slice 2-3inches long)

Drop the carrot sticks into the boiling liquid. Cover and continue boiling for 30-40 minutes, until the carrots are tender. The liquid should also reduce and become syrupy.

Then they're done. Eat them hot. (and you don't end up eating _all_ the butter...the recipe is for 1.5 lbs of carrots, but you could cook a bit more in the same recipe, or increase/decrease easily)

Answer 3

I like carrots best glazed, aka copper pennies.

Steam them until tender.

Melt half a cup of butter and half a cup of dark brown sugar in a skillet or sauce pan. Add salt to taste.

Add the steamed carrots, and saute for a few minutes over medium to medium-high heat.

Answer 4

For something a little different you could try steaming the carrots lightly in chicken stock. Drain. Then squeeze over a little lemon juice and sprinkle with some chopped Mint.

Answer 5

I learned this from another Yahoo Answers recipe, works great.

Use whole carrots as a rack to keep your potroast or pork roast out of the grease. The carrots end up extra tender, enough fat soaks in to make them tastier without being greasy.

Answer 6

I scrape and cut them into 1" pieces (unless you're using baby carrots, in which case you don't have to do anything to them). Boil until tender in salted water. Drain and add either butter and dill or butter and brown sugar.

Answer 7

steam carrots best way I like them is raw

Answer 8

nicely permit's placed it this style, you get basically approximately if not decrease than 0.5 of the nutrition which you're able to desire to've gotten from a non cooked carrot, so what's the ingredient of eating it cooked? nicely don't get me incorrect nonetheless, i be responsive to all of us has their own tastes, so which you're easily entitled with yours, yet i'm basically clarifying.

Answer 9

I steam them in my steamer then spray with butter & season w Mrs Dash

Answer 10

i like mine steamed and topped with some tony sacheries creole spicy seasoning, but they are probably better for you raw, lol