Caramelised Carrots Food

CARAMELISED CARROTS

Steps:

• Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
• Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
• Stir in the parsley and the vinegar.

CARAMELISED CARROTS & ONIONS

Steps:

• Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
• Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

CARAMELISED HONEY CARROTS

Steps:

• Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
• Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.

CARAMELIZED ROASTED CARROTS

Steps:

• Bake in the oven for around 25 minutes or until soft and beginning to brown.
• Serve and enjoy.

CHEF JOHN'S CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
• Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
• Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
• Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
• Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

MOM'S CARROT CAKE

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
• Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.
• Place cake on a plate, and allow to cool completely before frosting.
• To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

MARINATED CARROTS

Steps:

• Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
• While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

CARAMELIZED CARROT PUREE

Steps:

• Steam the carrots with the cilantro stems for about 20 minutes, until tender.
• When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent.
• Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized.
• Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.

CARAMELISED SPICED CARROTS

Steps:

• Preheat oven to 180°C Line 2 large, 2cm-deep oven trays with foil.
• Using a processor or mandolin, finely shred carrots. Place in a bowl. Add onion, oil, sugar, chilli and nutmeg. Season with salt and pepper. Mix until well combined.
• Divide carrot mixture between prepared trays. Roast for 1 hour, swapping trays over in the oven after 30 minutes, or until crisp and golden. Allow to cool slightly. Using tongs, tear carrot mixture into pieces. Serve.

CARAMELIZED CARROTS

Steps:

• Heat olive oil in large skillet, then add carrots, cut side down.
• Sprinkle with salt and cook, covered, for 10 minutes.
• Turn carrots, add garlic, cover and continue cooking for 10 minutes, or until tender and golden brown.
• Remove carrots to serving plate and cover to keep warm.
• Add whipping cream and cayenne pepper to the same skillet and bring to a boil.
• Reduce heat and gently boil for 2 to 4 minutes, until cream is slightly thickened.
• Pour over carrots and serve immediately.

ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO

Steps:

• Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
• Preheat the oven to 400 degrees F.
• Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
• Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
• Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.

ROASTED, CARAMELIZED CARROTS WITH GARLIC

Steps:

• Preheat the oven to 375 degrees.
• Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
• Place on a roasting pan. Do not cover.
• Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
• The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
• Remove from the oven and toss in the parsley.