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3 hour carrot

tshewman

I recall Rene Redzepi having a vintage carrot recipe and saw the video where he saute's in for about 90 minutes (+/-)....So I thought, what about regular carrots? And what if (thought of this after the beet roasting post on FB last evening) we used regular carrots or other vegetables (like beets). So while working, I put the oven on 325F and put two carrots in with a touch of oil and walked away. Went back about once an hour and after 3 hours all I can say is wow. A bunch of different flavors and textures from just a carrot. Crunchy burnt (not real pleasant) tip (which perhaps can be looked after), through caramelized and a bit leathery and aromatic (both texture and aroma were fantastic) to the puree in the center which was more.......squash puree-like, but very carroty-sweet (I know-I need to learn the proper language-CS class please :-)..). I could definitely see doing this to other vegetables and building an entire salad around it.

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Comments

Chris_Young_80640

That's pretty interesting. I might try an even lower temperature for longer to avoid the burnt flavors; try 160C.

tshewman

Thanks Chris! Was fortunate that the burnt flavors were the very tips. Will report back with outcome.

Patrik_Racz_19800

he also sautes it in goats butter and herbs, you might want to try them as well
https://www.youtube.com/watch?v=FjN546QGSMA

tshewman

I did a hybrid of that this evening. I took Chris' advice and cooked the carrots at 160C. This time however I did 3 different kinds (orange, yellow and purple) and I also did a parsnip. I added lemon thyme from our garden during the process (replaced about every 30 minutes) I finished all of them stove top with butter (my usual purveyor of goats butter was out) and a small amount of lemon thyme and tarragon. The tarragon was very complimentary to these carrots. The Orange carrots, however, did not perform much differently than the first time in terms of the ends were still a bit burnt. However, the interior wasn't quite as compressed or sweet. Still quite tasty but did caramelize quite as well (top 2 pics). The yellow carrot fared a bit better in that they were not as burnt at the tips (on the left in the salad picture) and the interior was more intense than the orange. The purple (on right in salad picture) resonated by far, exterior and interior in both texture and flavor. I served it with some arugula, Lemon Thyme flowers and the dressing was a green bean juice (made from our garden) combined with pistachio oil and white balsamic. 1:.75:.2 were the ratios we enjoyed. When asked how I came to those ingredients.......one, it's what we had, two, green bean and carrot salad is relatively common. We often serve green beans with crushed roasted nuts.......so just brought them all in a different format. I can definitely see how a purple carrot can stand on it's own. The parsnip while nice......was much dryer than the rest. Served it with a touch of maple glaze (with pork chops and coleslaw-CS of course).