There are few things more devastating than sitting down to a delicious roast dinner, only to find the carrots have come out mushy and bland. According to expert chefs, this is usually because of simple cooking techniques like steaming and boiling, which do little more than soften the vegetable.
You can make a quick improvement using ingredients like olive oil, rosemary, and salt, but culinary experts say there’s an even better way to do it. Eating Well magazine sought the wisdom of a number of expert chefs on the ultimate carrot-cooking technique, and all of them recommended the same method. They all said slow cooking is the secret to getting carrots with an “amazing texture”.
Alex Moreno, the executive chef at The Hideaway in Beverly Hills, said roasting is his “favourite” slow-cooking method, saying a slow, low-temperature approach is key.
Taking your time to roast carrots can unlock a “deep, rich flavour” that’s unmatched by other cooking techniques, he said. Alex added it’s crucial not to overdo it or the vegetable will go soft.
His method involves slicing them into thick batons, before roasting with a drizzle of olive oil and a pinch of salt at 150C (300F). This will achieve a soft, slightly caramelised result.
Let the carrots cool off to keep their form and nail that sought-after texture, before putting them in the air-fryer at 200C (400F) for about eight to 10 minutes.
Alex said: “As soon as they come out, we toss them with a mix of warm honey, fresh lime juice, lime zest, and flaky salt. The result is sweet, tangy and a little savoury all at once.”
The owners of California vegan restaurant Hey, Sunshine Kitchen, said gently simmering baby carrots will bring out their natural sweetness.
Their method involves simmering the carrots for two to four minutes in a covered pan, before adding butter, brown sugar, two teaspoons of fresh lemon juice, zest from half an orange, two tablespoons of orange juice, and a dash of sea salt.
This both softens the carrots and coats them in a thick, flavourful glaze. Patience is key, they said – allowing the carrots to cook gently until the sauce thickens.
Celebrated Chopped judge and two-time Tournament of Champions victor Maneet Chauhan has a more unconventional way of including carrots in your meal. In her cookbook Chaat she suggests using them in a spiced pudding recipe.
Maneet suggests simmering grated carrots with a bit of water before adding warm whole milk, cardamom, saffron, and sugar, then reducing the mix until the carrots are perfectly tender.
When it comes to seasoning carrots, warming spices such as cinnamon, clove, nutmeg, and cayenne pepper are excellent choices.
These root vegetables also pair wonderfully with savoury herbs and spices like rosemary, thyme, parsley, cumin, coriander, dill, garlic, and onion.
