For Canadian Thanksgiving this month, I plan to roast a huge intact carrot or two from the garden. And serve it all garnished and displayed as if it were a turkey.
Well, carrots are hard as rock, so I was wondering what would be the best way to proceed? I am pretty sure if I just throw it onto a roasting pan, it will kind of get a shrunken look. Help me out, folks! I want this carrot (or two) to look and taste good! I suspect that because it is so large that it won't bake/cook/roast evenly.
Thank you, friends.
Well, carrots are hard as rock, so I was wondering what would be the best way to proceed? I am pretty sure if I just throw it onto a roasting pan, it will kind of get a shrunken look. Help me out, folks! I want this carrot (or two) to look and taste good! I suspect that because it is so large that it won't bake/cook/roast evenly.
Thank you, friends.