Originally Posted by GotGarlic
Do you have one or two you can practice with?
Yup. Did that today. I boiled it for 10 minutes, took it out, patted it dry, smeared it with butter, then stuck it in a 375 deg. oven with foil on top for "awhile". Just til a bit of resistance when being punctured with a fork.
Result was nice. The carrot didn't look all collapsed or wrinkled or anything. Of course, it tasted nice, too. This particular variety (old heirloom from France) is only slightly bitter even when small, a nice kind of edge. Not ultra sweet.
Oldvine, I like your suggestion. I just might display the largest of the bunch raw, then serve the slightly smaller ones after cooking as I described.
Can't thank y'all enough.