Go to the Recipe: Caramelized Carrots
This was really easy and really great. Definitely won't forget about this technique in the future.
How does 300 grams of carrots yield 550 grams to serve 4?
Haha. Good point, good sir. Fixed.
I always thought "steam" meant that the veg would not be touching the water.
heat on or off when you add water?
These were good but ours were pretty overcooked after about 10 minutes. The water volume seemed high in relation to carrots. I poured a lot out when I pulled them off heat. Next time I'll just do 1/4-1/2 cup and watch closely. The romesco and the pork chops were freaking awesome.
Do you turn down the heat when you add the water?
Oh, yeah, this is a great recipe...simple, easy to follow.
We scaled to ounces and it worked out fine. We had to add more water before the cook time was up, but they were wonderful when served with the pork chop.
You folks are revolutionizing my cooking - taking it up a notch or 3
Keep the recipes coming!
Thanks,
Jack
I followed the recipe step for step and simply burnt one side of my carrots (tops not cooked). Should I move/stir the carrots? Just left a burnt smoke smell throughout my house...
what other vegies would you consider cooking this way?
Can these be made in advance? Can you suggest methods to reheat them? I need to make it for a crowd and obviously I will have to caramelized the carrots in batches.
I had the same problem. Steamed on Med-High for 20 minutes, pulled lid to finish them off only to find black flat sides... Not sure if the fix is less heat, more water, or what... Will try again, as the non-burnt part was pretty good.
Made these for Christmas dinner with a sous vide tenderloin and they came out well. Thanks for the comments. To avoid the burning issue, I reduced the heat while steaming.
Super simple and super good. The first time I made them I cooked them 15 mins under cover and then 5 after and they were pretty limp. Since then I have made them twice more and have gone about 8 minutes under cover and then after 3 mins without a lid if the water/oil mix hasn't evaporated I pull it out and let them brown just a bit before the heat is off. It finalizes the caramelization much better than if there is still some water and oil left. A hit every time.
if the law of conservation of mass does not work, well maybe. Hahahaha
Great recipe (as always!) but unless I don't have sous vide equip with me, I prefer to sous vide my carrots with maybe a little butter, herbs or whatever flavor I want to compliment your dish. Carrots are one of those vegs that REALLY love being cooked sous vide.
Is there a way to use US measurements in addition to the metric?
This also works with the less pretty "baby" carrots that come in a five pound bag at Costco. I don't even pick up a knife. Just throw them in the pan. It is not as pretty, but works perfectly. It is one of my go to weeknight veggie dishes. It is also amenable to pretty much any blend of herbs and spices you have on hand. Ghee and yellow curry powder work particularly well.
Can I increase the speed of "caramelization" by adding baking soda? Can I speed up the recipe using a pressure cooker?
carrots and especially romesco are amazing...pork chops are still pork chops so tenderness isn´t their choice
You can, but I wouldn't. This is a recipe that benefits from time, and trying to speed it up reduces the flavor. It's definitely a recipe that shouldn't be rushed.
Awesome thank you my wife won't know what has happened.
I too ended up with bottom burnt carrots. Any thoughts as to whether my heat was too high, my water too little or both? Would using a non-stick pan lower the risk of burnt carrots? By the way, the non-burnt tops were terrific!
Along with some others, my carrots came out burnt when abiding by this recipe. Does the temperature need to be reduced when we add in water?
hi Jeff, with this dish you are really going to need to keep a close eye on it. There are a lot of variables that will be specific to your set up and the temp that you use. the non stick won't really make a difference. It will come down to you just giving your carrots a peek through the process and stopping the cooking process at the point that you are at the color you want.
Hi John, like I let Jeff bellow know. with this dish you are really going to need to keep a close eye on it. There are a lot of variables that will be specific to your set up and the temp that you use. When you add the water just follow the steps above. but if your carrots are already burned by then than the water needs to be added sooner and cook at a lower temp. It will come down to you just giving your carrots a peek through the process and stopping the cooking process at the point that you are at the color you want.
in addition? no. you cant mix units.
Took a bit longer but came out perfect both maybe related to the fact I used a nonstick pan. Sprinkled the Greek lamb spice mix along with the salt and lemon juice.
These came out perfect. However I really don’t think you need as much olive oil as the recipe calls for. It’s a borderline obnoxious amount of oil.
Hi, if I make 900g of carrots instead of 300g, do I need to triple every ingredient in the recipe, or do some ingredients(like water, oil) not need to be tripled?
Scale the entire recipe for the same results.
