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Help me like cooked carrots!

I have a huge bag of carrots that I bought to have as a healthy snack when the munchies hit. But I would also love to have some recipes that use carrots besides cakes, cookies and soups. I typically don't like cooked carrots, but am willing to try some chowhound guaranteed recipes that might help me change my mind.

Thanks in advance!

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  1. I don't like Midwestern-style boiled (and boiled and boiled and boiled some more) carrots, either. But if you use them in a stir-fry until just heated through and still crisp, I'll bet you'll like them.

    1 Reply
    1. re: mpalmer6c

      Thanks for the suggestion mpalmer! Stir fry is definitely an option... but I was also hoping for recipes that utilized a larger amount of carrots since I have such a huge (i.e. from Costco) sized bag of them. I was thinking of making candied carrots but I've never actually had them before and was wondering if they would just be a poor imitation of candied yams (which I love). Also, since I bought the carrots in an attempt to have a healthy snack on hand, I feel like I'm defeating the purpose if I make candied carrots... ;)

    2. Cut into "logs" about 2 inches long. Toss them with olive oil, salt and pepper and roast for a good long time (an hour or so) till they shrivle a bit and get browned. They are incredibly good that way. I don't like plain old cooked carrots of the "peas and carrots" variety either, but these are good. You can eat a LOT of carrots if they are cooked this way. I do this with parsnips too.

      3 Replies
      1. re: DGresh

        I prepare mine the same way as you do, but cook them at 425 for about 25 minutes. They are slightly carmelized and sweet! Oh so good.

        1. re: DGresh

          I hated cooked carrots until I tried roasting them. So much tastier than steamed carrots! Last time, I also roasted some beets, and served the two together, tossed with a bit of extra olive oil and some fresh thyme.

          1. re: DGresh

            You can do this on the outdoor grill too. Cut in half lengthwise, skewer them, brush w/ olive oil, salt & pepper. They take a bit longer to grill than most other veggies, but have that wonderful caramelized quality.

            If you try this, there is a trick to skewering carrots for grilling that I learned by trial & error. If you try to force them on the skewer they will snap in half and you are likely to poke yourself too. After you slice the carrots, lay them flat-side-down on a cutting board. Poke the skewer through the carrot in the middle of the fat end while it sits on the cutting board, then pick up the skewer and gently slide the carrot down.

            Enjoy!

          2. spkspk

            This is sort of a non-recipe. Carrot puree. Cook peeled, sliced carrots in salted water until soft. Drain. Puree in processor with a generous amount of butter, S & P. Rewarm if necessary. Serve hot. You could add an herb (my choice would be thyme, but dill would be good) and/or cream. I know it sounds like baby food, but I've often taken this when asked to bring a vegetable side to a gathering, and folks are delighted to find something a little different. All you need is a spoonful. Maybe try a really small batch (like 2 carrots), if this even strikes your fancy, to see if you like it.

            1. Peel, cut in half then into two-inch long sticks, cook over med-low heat with some butter. When they're just about cooked, season with salt and add some sweet sherry or port or other sweet wine to the pan. Yum.

              Also, it's not cooking them, but you could try carottes râpées. Peel the carrots an grate with the medium-small end of a box grater, holding the carrot diagonally the long way (so you get long strips of carrot). Toss with a viniagrette with some mustard and a bit of garlic. This is my favorite thing to do with carrots, and I could probably go through a 5 kilo bag this way :-)

              1. I, like you, have always been a lover of raw carrots and a hater of cooked. Marcella Hazan's braised carrots with parmesan cheese recipe will have you craving cooked carrots. They really are unbelievably good:

                http://chowhound.chow.com/topics/3257...

                1 Reply
                1. re: TorontoJo

                  I like to steam them with spinach (I just stack my steamer... sliced carrots on the bottom, washed spinach on the top).. toss w/ a little olive oil, salt & pepper & a dusting of parmesan cheese. the carrots "sweeten" the spinach.. and the cheese ties it all together.

                2. I can't guarantee this recipe for Carrot Orzo since I've never made it, but I plan to try it within the next week or so. 100% of the people who rated it would make it again, so it must be pretty good.

                  http://www.epicurious.com/recipes/foo...

                  1. This recipe for Marinated Carrot Salad was the first recipe my carrot hating friend says she ever liked carrots in:

                    http://www.foodandwine.com/recipes/ma...

                    1. Caramelized Carrots - Slice carrots on bias. Bring pot of salted water to boil and with equal part butter and sugar cook carrots until golden and "caramelized".

                      1. Glazed carrots: peel and thinly slice one pound carrots on the diagonal; put into a skillet with about a half cup to 3/4 cup of water, three tablespoons of butter, a bit of salt and a teaspoon or so of honey or maple syrup. Bring to a boil, reduce to a simmer, cover and simmer for 6 to 8 minutes. Remove the cover, bring to a boil over high heat and boil to reduce the liquid to a syrupy glaze, tossing or stirring the carrots to coat them evenly with the glaze. Makes 4 servings.

                        Another quite delicious side dish, though more of a fall dish when parsnips show up in the market is Buttered Carrots and Parsnips: Cut 12 parsnips and 8 large carrots into 1/2-inch dice, put in a large saucepan and cover with water. Bring to a boil over high heat, lower heat, cover and simmer until tender, about 15 to 20 minutes. Drain well and toss with 1 tablespoon butter, 1 teaspoon kosher salt or more to taste, freshly ground black pepper, and 2 tablespoons parsley. Serve immediately. Makes 12 servings.

                        1. Put a bunch of carrots in a pan with water to cover. Add 1 or 2 Tablespoons of brown sugar and a scant tsp of butter. Boil for thirty minutes. These are my husband's favorite, and they microwave well the few times we've had them as leftovers.

                          Finely shredded carrots: Grate, add pineapple juice, chunks of pineapple, plumped raisins, and some sourcream or youghurt or fresh cream just to increase the moisture. I made this for friends in Norway and added nasturtium blooms and it was beautiful (and I did get them to eat the blooms. A first for some of them.)

                          1. Wash and peel carrots. Toss with olive oil, orange juice, orange zest, honey, salt, and pepper. Roast at 400. Very yummy. I hate typical over cooked "gramma style" carrots, but love these.

                            1. Just a word of caution- if they are the "baby" carrots, they may be lacking in flavor, so if you try some of the excellent suggestions offered above and are underwhelmed, give it a go the next time with "real" carrots.

                              1. Not healthy, but good. Peel and then do a coin cut of the carrots. Throw them into a hot stir fry pan of melted butter, throw in brown sugar, and then as they get to a almost soft stage, pour in some brandy. serve

                                1. Here's a Chinese carrot salad I just heard about that sounds very good to me; I plan to try it tomorrow...

                                  Chinese Carrot Salad
                                  Serves 4

                                  1 lb large carrots
                                  About 2 Tbs store-bought or homemade Chinese pickled chilies, cut into 1/2 inch slices
                                  3 scallions, smashed and sliced into 1/2 inch lengths
                                  1 Tbs soy sauce
                                  1 Tbs rice vinegar
                                  1 tsp roasted sesame oil
                                  1/2 tsp salt, or to taste
                                  2-3 Tbs cilantro leaves, coarsely chopped

                                  Peel carrots. Slice them 1/8 inch thick on a 45-degree angle.
                                  Bring 4 cups water to a boil in a medium saucepan. Toss in the carrot slices and stir to separate. Cook until just slightly softened and no longer raw. Drain.

                                  Transfer the carrots to a bowl and let cool slightly. Add the chilies and scallions, toss to mix.

                                  Whisk together the soy sauce, vinegar and sesame oil. Pour over the salad while the carrots are still warm. Toss salad gently then turn out onto a serving plate.

                                  Serve the salad warm or room temp. Just before serving, sprinkle with salt and toss gently, then sprinkle on the cilantro and toss gently again.

                                  1. Peel, slice, and place in a pot...add about 3 tablespoons orange juice, 3 tablespoons honey, a little butter, a little ginger, cover and cook for about 25 minutes...delicious; sweet, but very good.

                                    1 Reply
                                    1. re: adrienmarie

                                      Why cooked carrots if you don't like them prepared that way?
                                      They are more nutritious raw, anyway. Just a thought...

                                    2. I hope you're through with that big bag by now, but if you've been converted, or would like to keep trying, keep in mind that carrots with cracks in them are likely to be bitter, so when you buy a bag it's worth sorting them for raw vs. cooked use.

                                      If you don't want to add sugar, the orange juice recipe posted by adrienmarie could be done with splenda instead of honey. I like to cook sliced carrots in a shallow pan with apple cider until they are tender and the cider reduced to a glaze, with a little butter added at the end if desired.

                                      There are many recipes you can search for Copper Pennies, cooked carrot coins marinated in a dressing of (usually) onion, bell pepper, vinegar, ketchup, and oil, then cooled and served chilled or room temp. In a pinch, bottled French dressing wouldn't be awful.

                                      1. Given that the thread's been revived...

                                        Roasted is great. Roasted under a chicken is even better. Isn't chicken fat one of the four major food groups?

                                        My younger daughter's favorite is ginger-glazed carrots: Put a pound of carrot coins (or baby carrots) in a saucepan. Add a healthy pinch of salt, a nub of butter, and a cup of ginger ale. Cook until the moisture from the ginger ale is evaporated and the carrots are coated with a sweet buttery gingery glaze.