In my experience growing up, carrots were served two ways: raw, sliced and served on a green salad, or cut into chunks and boiled to hospital food mush. I loved the former, but despised the latter. And so for years, I figured all forms of cooked carrots were, well, just gross.
Then along came roasting, or at least along came my discovery of it. Roasting any vegetable is one of the greatest ways to bring out its earthy sweetness, but roasting carrots is especially effective. Carrots go from being a pleasantly flavorful raw snack, to being a deeply sweet and elegant veggie side dish.
There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they’re dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.
In my experience growing up, carrots were served two ways: raw, sliced and served on a green salad, or cut into chunks and boiled to hospital food mush. I loved the former, but despised the latter. And so for years, I figured all forms of cooked carrots were, well, just gross.
Then along came roasting, or at least along came my discovery of it. Roasting any vegetable is one of the greatest ways to bring out its earthy sweetness, but roasting carrots is especially effective. Carrots go from being a pleasantly flavorful raw snack, to being a deeply sweet and elegant veggie side dish.
Heat oven to 400 degrees. Bring a large pot of water to a boil. It is not necessary to peel the carrots. Slice the carrots lengthwise, then cut in half across the middle. If the carrots are small, leave them whole. Place in boiling water for 5 minutes. Drain and pat dry. Trim the fennel bulbs into vertical slices. Place the carrots and fennel slices together on a cookie sheet and toss evenly with olive oil. Sprinkle with kosher salt and fresh cracked black pepper. Roast for 30 minutes.
There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they’re dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.
yes ours are never softened for 20 not anywhere near at the start.but the softening come from sitting in the liquid and simmering.
I think 10-15 mins might not be enough, I usually sautée for at least 20 (then simmer on low heat for about 3 hours). If Im in a rush, I grate them.
Mumsnet carries some affiliate marketing links, so if you buy something through our posts, we may get a small share of the sale (more details here)
Not long enough. Onions, carrots and celery are done here for 20-30 mins on hob and then once all other ingredients have been added it gets cooked for a further 3 hours on the hob at least – I tend to cook on medium to high for an hour and the turn down to a simmer for the remaining time.
Adding a sofrito mix to my bolognese. Have softened it in the pan, celery and onion lovely, carrots like little shards of rock. Bunged it in the microwave for 5 sodding minutes. Carrots like little shards of concrete. What am I doing wrong and how tf do you soften carrots in something like this? I have no problem cooking normal carrots but whenever I try to put them in a shepherds pie or something theyre like little stones. 