Carrots will taste ‘amazing’ with chefs’ cooking technique that takes just minutes

Carrots can be bland and lacklustre if they’re not cooked properly – but there’s a simple technique that takes just minutes and brings out their natural sweetness

Many of us have experienced the disappointment of a Sunday roast with carrots that are bland and mushy. This often happens due to quick cooking methods like steaming or boiling, which don’t do justice to the crunchy vegetable.

A simple upgrade involves tossing carrots with pantry staples such as olive oil, rosemary, and salt, but culinary experts have a different preference. Eating Well magazine sought advice from four chefs on the best way to cook carrots, and they unanimously agreed on one technique: slow cooking for an “amazing texture”, with various methods available.

The proprietors of Hey, Sunshine Kitchen, a vegan eatery, shared with Eating Well that simmering baby carrots can enhance their flavour by highlighting their inherent sweetness. Their method includes simmering the carrots for two to four minutes in a covered pan, then adding vegan butter (or regular butter if preferred), brown sugar, two teaspoons of fresh lemon juice, zest from half an orange, two tablespoons of fresh orange juice, and a dash of sea salt, reports the Express.

This cooking technique softens the carrots and creates a rich glaze bursting with taste. The secret lies in cooking them gently and slowly until the sauce becomes thick. Roasting is another favoured method, particularly for its ability to add depth of flavour and improve the texture of carrots, according to Alex Moreno, the executive chef at The Hideaway in Beverly Hills.

Moreno emphasises that roasting is his “favourite” method of slow cooking, adopting a low and slow strategy. For an exceptionally “deep, rich flavour” that’s hard to achieve with other cooking methods, take your time when roasting carrots. Avoid overcooking, as the carrots must retain some firmness for the right texture.

To begin slow-roasting carrots, Alex instructs chopping them into thick batons, akin to steak fries in size. Then roast these batons at 150C with a drizzle of olive oil and a pinch of salt for about 45 minutes or until they turn soft with a hint of caramelisation.

Once roasted, allow the carrots to cool off to preserve their form and achieve that perfect texture. For crispy edges, give them a final touch in the air fryer at 200C for roughly eight to ten minutes.

Alex recommended: “As soon as they come out, we toss them with a mix of warm honey, fresh lime juice, lime zest and flaky salt. The result is sweet, tangy and a little savoury all at once.”

Emphasising the versatility of slow-cooked carrots, Chopped judge and two-time Tournament of Champions victor Maneet Chauhan shares that they’re fantastic in desserts too.

Highlighted in her cookbook ‘Chaat,’ her genuine spiced pudding dish starts with simmering grated carrots in minimal water before blending in warm whole milk, cardamom, saffron, and sugar to thicken until the carrots are perfectly tender.

When it comes to jazzing up carrots with herbs and spices, warming flavours like cinnamon, clove, nutmeg, and cayenne pepper are top choices. They also pair well with savoury spices such as rosemary, thyme, parsley, cumin, coriander, dill, garlic, and onion.

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