Remember the baby carrots of a previous post? The real ones? Well, they cost… a bit, so I made good use of them.
I did butter carrots. I dry fried them first to add some interest and colour. This works well with normal carrots too, of course. And yes, you can do this with the fake baby carrots.
Here is a recipe so simple, I will just present as a photo story.
I peeled the carrots, and cut each approximately into three pieces, splitting the thick upper sections length-wise. If using a large carrot, you want a batonette cut.
Into a dry fry pan they go.
Sorry, gotta show of my ability to toss…..
And fry till they have nice little burnt spots.
They next go into a sauce pan (use one with a lid). Add a knob of butter. The size of the knob depends on…. your diet plans.
The carrots have been caramelised, but are still very raw. You now need to cover them with a tight fitting lid, and put them on a stove at low heat. Covered, the carrots will gently cook under their own steam. This should take about 15 minutes. Try not to open the lid (a glass lid helps). If you shake the pot, you can kinda “feel” when the carrots are cooked.
Sparkle on some herbs if you like. And serve!
In this case, with a lovely pork chop.
Yums. The carrots were almost as delicious as the pork. Almost.
Indeed, I find the real baby carrots, once cooked, are very nice. Slightly sweeter and milder than regular carrots. The fake baby carrots, actually, seem to be best eaten raw. They don’t taste too grand when cooked. The real babies, on the other hand, are unimpressive raw, but are grand when cooked.
Intriguing, isn’t it?