22 Carrot Recipes We Love (2024)

FAQs

How does Gordon Ramsay cook carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Roasted carrots go with all proteins – chicken, pork, lamb, beef, seafood. Specifically, I find it best to serve roast chicken fresh out of the oven so these carrots don't make an appearance on the side of chicken.

Carrots. One serving is 1 cup baby carrots, 1 cup sliced or chopped carrots (fresh, cooked or frozen) or 2 medium carrots, and is about 50 calories, per the USDA.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper.

You don't want to soak them, you want to cook them. The prep and method of cooking will determine how long it will take to soften the carrots. Quickest: slice and boil in salted water; done in a few minutes. Best tasting: clean carrots, toss in oil and a little bit of salt.

Mixing carrots and oranges can be very dangerous. This mix has been known to cause heartburn and kidney damage.

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.

As with many vegetables, roasting carrots brings out their sweet inner nature. Peel the carrots or don't peel the carrots—it's up to you. Peeling takes a bit more time, obviously, but also leads to a more consistent final texture to the dish.

A five-pound bag of carrots will feed 20 as a side dish, with 1/2 cup carrots per serving. If feeding elderly (who eat smaller servings) or children, or if serving as part of a self-serve buffet with a selection of other dishes, then 5 lbs carrots can stretch to feed 25 people.

What to cook for 50 guests? ›

Go for uniformity when selecting carrots by eye — it's the best way to ensure you're getting as close to a pound as possible without relying on a scale. From there, you can scale up or down as need; 10 carrots will get you to two pounds, and two to three carrots equates to half a pound.

Carrots have various antioxidants that protect the body against harmful free radicals. Antioxidants may help decrease the risk of high blood pressure, heart disease, and various cancers. Carrots are high in fiber, so they help regulate bowel movements and prevent constipation.

You can have carrots daily and as part of a healthy, balanced diet. You are unlikely to get carotenemia (turning your skin an orange-yellow color) unless you eat too many carrots and other carotene-rich foods too often. Is chewing on carrots good for you? Yes.

But now I've perfected how I make them so that I love them just as much cooked as I love eating them raw. The secret is to roast them. Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor.

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)

It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished. You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.

Steaming carrots is also a low-fat cooking method, as no additional oil is required to transform the carrot into a softened bite. Like boiled carrots, steamed carrots are just a little boring. They have a livelier color and more of a tender-crisp bite, but they need to be spruced up to make them enjoyable.