Intensifying the Flavor of Carrots

[shel]

Last Friday a few of us went to dinner at a little bistro in Berkeley, a place we'd never been to and which is relatively new on the Berkeley scene. They served "Vietnamese tapas with a French flare." My dish included some carrots, and they were outstanding! I'd never had such deeply flavorful carrots before. Anyone have any suggestions on how to intensify the flavor of carrots? I use only the freshest carrots I can find, and have spent the weekend trying different cooking times and techniques, but haven't come close to the flavor of the ones I had on Friday night. One thing I've not tried is poaching the carrots in fresh carrot juice ... think that might help?

Those Friday carrots were nice and firm, and not roasted at all from what I could tell.

shel

[phatch]

Licorice flavor in very small amounts.

Grind a little fennel seed or cook with a little fennel. Anise seed should work too but I've not fiddled with that. Tarragon too, but I find that too strong.

Phil

[IronChefATL]

Thai? Could they have used fish sauce along with whatever other flavors you tasted. Fish sauce can add a good amount of "umami"

[shel]

I don't think fish sauce was part of the equation, nor do I think some of Phil's suggested ingredients were incorporated into the meal I had. That's not to say your ideas won't work, just that I think something else was involved. Tomorrow I'm getting even fresher carrots from the farmer's market, and will try working with those.

I am. however, convinced that proper cooking plays a part. Having played around with cooking time and some cooking methods, it's clear that some choices produce superior results.

Thanks for the suggestions.

shel

[shroomgirl]

local red/orange 5-6" carrots peeled, sliced and blanched in salted water.....
run cold water over to stop cooking....cook to a shade less than you want final product to be.

Saute pan, butter/ olive oil ....mild...., shallot optional, orange zest, orange juice....maybe dillweed....salt and pepper.
make a sauce, dump blanched carrots in the finished sauce, heat all of 30 seconds. Done.

[DC Sunshine]

I get a good result by par-boiling them, drain, then back in the pot with a little sugar, black pepper, butter, little chicken stock and simmer for couple minutes.

[gonefishin]

Originally Posted by shel

Last Friday a few of us went to dinner at a little bistro in Berkeley, a place we'd never been to and which is relatively new on the Berkeley scene. They served "Vietnamese tapas with a French flare." My dish included some carrots, and they were outstanding! I'd never had such deeply flavorful carrots before. Anyone have any suggestions on how to intensify the flavor of carrots? I use only the freshest carrots I can find, and have spent the weekend trying different cooking times and techniques, but haven't come close to the flavor of the ones I had on Friday night. One thing I've not tried is poaching the carrots in fresh carrot juice ... think that might help?

Those Friday carrots were nice and firm, and not roasted at all from what I could tell.

shel

Hi shel

Today I was watching an episode of A Chef's Story, that I had recorded on the dvr. In this episode Chef Dan Barber talked a little about one of his experiences with carrots. While his "almond dusted" carrots didn't seem to work...he did mention how intensely sweet carrots can be when they are harvested right after cold snap.

I don't know the specifics...but thought that I'd pass it on to you. There are soooo many carrots that I was thinking it may have been a specific type. But maybe it could have been the harvest time.



dan

[Just Jim]

I find a little orange juice brings out the carrots flavor nicely

[shel]

Originally Posted by China Jim

I find a little orange juice brings out the carrots flavor nicely

Thanks, Jim ....

shel

[ChefTyler]

Saute in reduced carrot juice, mount with Vermont sea salt butter living the dream.

[Bazza]

I always use butter and sugar with carrots. Simply boil to al dente, strain them and then put them back into the hot pan with a little butter and some sugar. Put a lid on it and give the pan a good shake. Delicious.

[durangojo]

i know that the small cute little carrots with their tops have less flavor than the more mature ones.. something about the sugar content..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..

[DC Sunshine]

Originally Posted by Bazza

I always use butter and sugar with carrots. Simply boil to al dente, strain them and then put them back into the hot pan with a little butter and some sugar. Put a lid on it and give the pan a good shake. Delicious.

Ditto that Bazza - they are soooo good done that way

[tchef]

try roasting unblanched with, honey and turmeric...........


kiss love hugs

[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