Intensifying the Flavor of Carrots

[shel]

I only use fresh, organic carrots - usually no more than a few days out of the ground.

Never tried mace - might do so.

shel

Originally Posted by bughut

Organic is an absolute must. The difference even in the supermarket is obvious.
Traditionally we have always used a little orange juice. But the main flavour enhancer is mace. It's made to complement carrots.
Bazza has my next favourite idea. I love 'em glazed

[shel]

That sounds good ...

shel

Originally Posted by durangojo

at my restaurant i first blanch the carrot sticks(cut from large carrots, not culled ones) and then saute them in butter, pureed chipotles in adobo sauce and cinnamon..

[shakeandbake]

It just might be the carrots. I've been buying mine from the same farmers market vendor for the last few weeks and I had the same reaction you did. The flavor is incredible. I usually shy away from raw carrots, I prefer cooked, but these are so good I've been juicing them and making carrot salads. Buy a couple kinds this week at the market and see if you get the same results.

[carrot2502]

Shel,

Has it not occured to you to ask the guy who cooked them?

[shel]

Originally Posted by carrot2502

Shel,

Has it not occured to you to ask the guy who cooked them?

Of course it did - unfortunately, I've not been able to contact her . Regardless, asking questions here, even simple questions, often generates discussions and brings forth new and interesting ideas. I always ask here, even if answers are available elsewhere.

scb

[HBJUL]

Give this a try: if your cooking the carrots in water...whatever amount of salt you put in, add 1/2 as much sugar. (i.e. 1 tea. salt + 1/2 tea/. sugar). Let us know what you've discovered.

[GrandMasterD]

I used to cook my carrots by braising them in water,wine and butter. I cooked them down slowly until ready. I have now discarded this recipe for the simplest and most flavourful carrot recipe yet.

Place the carrots in a pan add a generous amount of butter. Salt and pepper to taste and cook on low heat for about 30 minutes shaking the pan so they don't burn and viola you have the best roasted carrots of all time.