"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-05-2006, 05:52 PM   #1
Assistant Cook
 
Join Date: Jun 2006
Posts: 19
Wonderful carrots

Here's a new way to eat carrots and get your kids to eat them too!

1 lb. carrots, either frozen or fresh
Boil in:
1 cup water
1 chicken boullion cube
1 T. sugar
Cook to desired tenderness.
Drain and toss in:
1 T. butter
1/4-1/2 t. dill weed

__________________

Puff is offline   Reply With Quote
Old 06-05-2006, 06:54 PM   #2
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
That sounds like a good one, Puff. I often braise vegies in chicken broth, but that toss in butter and dill weed would make a big difference.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-05-2006, 06:59 PM   #3
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
another good one is with olive oil and rosemary
Robo410 is offline   Reply With Quote
Old 06-05-2006, 07:08 PM   #4
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Or drizzled with honey (after cooking) and sprinkle of sesame seeds.
Ishbel is offline   Reply With Quote
Old 06-05-2006, 07:31 PM   #5
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Quote:
Or drizzled with honey (after cooking) and sprinkle of sesame seeds.
Spot of ginger in there too wouldn't go amiss.
Haggis is offline   Reply With Quote
Old 06-06-2006, 06:53 AM   #6
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Buy the already peeled baby carrots (tend to be sweeter) and use orange juice for the cooking liquid---only time I ever saw my "Dennis the Menace" carrot-hating godchildren eat them. Little butter doesn't hurt but not necessary--
expatgirl is offline   Reply With Quote
Old 06-06-2006, 08:23 AM   #7
Sous Chef
 
Join Date: May 2006
Posts: 665
Yes, exactly -- to please the kiddies, this is the way to go.

We use butter and brown sugar. Delish!
XeniA is offline   Reply With Quote
Old 06-06-2006, 12:41 PM   #8
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,726
With the addition of brown sugar (or Splenda and mollases), ginger, cloves, and cinnamon, carrots can be mashed and made to taste like pumpking fillin for a pie, or in tarts, or by adding milk and eggs, as a stand alone custard.

Personally, I like mine with butter, a touch of honey and ginger.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 06-06-2006, 05:53 PM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
My kids didn't care for cooked carrots, no matter how I fixed them, but they would eat them raw.
I made some sweet ones like the recipes here, using baby carrots, for my grandson once. He liked them and even had a second helping. Later that night, he came down with a stomach bug, and the carrots really "got even" with him. He never liked them after that. I think we've all had something like that happen to us.
Mine was spaghetti. Took me years to realize I really liked it.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-06-2006, 06:21 PM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I'll sometimes mix boiled baby carrots, turnips, & cut parsnips with butter & a sprinkling of sugar, then stir until the sugar & butter melts/combines into a glaze. This is terrific with a plain roasted chicken & a side of a sharper greens mix - like a kale/turnip/collard/mustard mix.
BreezyCooking is offline   Reply With Quote
Old 06-06-2006, 10:10 PM   #11
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Carrots never had it so good--great ideas, all. Also, a delicious lunch bag treat is to place either baby carrots or carrots sticks into a ziploc baggie, shake some red wine vinegar (the garlic flavored is great), a bit of sugar, refrigerate, and then eat a few hours later. Works with cucumber slices, too. Refreshing, healthy snack on a hot day at the beach, too.
expatgirl is offline   Reply With Quote
Old 06-06-2006, 10:20 PM   #12
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
Breezycooking,

As an aside--is there a way to describe the taste of parnsnips? I've never eaten them and am curious--can they be eaten raw or do they need cooking?? Sorry, maybe this should be another thread. Thanks!
expatgirl is offline   Reply With Quote
Old 06-07-2006, 03:00 AM   #13
Sous Chef
 
Join Date: May 2006
Posts: 665
Oh Breezycooking (and poor deprived expatgirl) ... I'd KILL for some parsnips!! Did you have to remind me??
XeniA is offline   Reply With Quote
Old 06-07-2006, 03:14 AM   #14
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Parsnips have a sweet flavour and are a brilliant accompaniment to a typical British Sunday roast - roast beef, yorkshire pudding, carrots, spring greens and roast potatoes and parsnips..... YUM!

They also make a delicious winter soup.
Ishbel is offline   Reply With Quote
Old 06-07-2006, 04:47 AM   #15
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
That does it--I'll be in the states by this weekend and I'm going to buy some parsnips and cook them the way y'all suggested---my mouth is watering for some tender roast beef anyway!! Thanks!
expatgirl is offline   Reply With Quote
Old 06-07-2006, 06:13 AM   #16
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
Quote:
Originally Posted by Puff
Here's a new way to eat carrots and get your kids to eat them too!

1 lb. carrots, either frozen or fresh
Boil in:
1 cup water
1 chicken boullion cube
1 T. sugar
Cook to desired tenderness.
Drain and toss in:
1 T. butter
1/4-1/2 t. dill weed
My mother does something similar but cooks them without sugar and tosses them in dill, as you do, but instead of butter, creme fraiche. She also adds capers. Yum.
lulu is offline   Reply With Quote
Old 06-07-2006, 12:23 PM   #17
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Sometimes take carrots, julienne them, add them to a pot with some stock, or water, or vermouth or white wine, sugar (brown or white), or honey or maple syrup (the real stuff works great), usually add a bit of butter, dill and make sure the liquid does not cover them by very much.

Then let the stuff boil. Since the carrots are julienned they cook rapidly and one does ot want too much fluid. You want the liquid to come down to a very thick syrupy mixture, one that will glaze the carrots.

Sometime while it is boiling down will add dill, maybe some thyme or other herbs.

They are always a hit.

Would probably work with parsnips, one of my favorite veggies, but have hot tried it.
auntdot is offline   Reply With Quote
Old 06-08-2006, 05:20 AM   #18
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I quite like to cut up small, new season potatoes (we have a wonderful variety from the Island of Jersey called 'Jersey Royals') and parsnips into chunks (peel the parsnips, but just scrub the skins of the potatoes) and then roll in a little olive oil and sprinkle with sea salt and rosemary or thyme and put into a hot oven until cooked and golden. The parsnips caramelise beautifully
Ishbel is offline   Reply With Quote
Old 06-08-2006, 05:32 AM   #19
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
YUM! Never saw the Jersey Royals in our grocery stores but I bet some nice red potatos would be a good substitute---these parsnips are really sounding fantastic along with the carrot recipes. In fact I bet parboiled carrots would be a great addition to this one.
expatgirl is offline   Reply With Quote
Old 06-08-2006, 06:04 AM   #20
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
I love carrot and parsnip mash, but if it parsnips on their own it has to be Tiberius parsnips....roasted with honey and butter.....
__________________

lulu is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×