A fresh bunch of carrots is a thing of beauty.
And cooking them doesn’t have to be difficult. Earlier this past summer I shared my roasted carrots with carrot-top salsa verde. Today I want to share an even simpler technique of preparing them.
But I’ll warn you now, I don’t like mushy carrots. Truth be told, I don’t like most vegetables mushy. Not even peas (sorry, England).
Before you start writing nasty comments, yes, I’ve had mushy peas in England. Several times and places. And they weren’t bad, they’re just not my favorite. To each his own.
Back to the carrots. I’m also not much for munching raw carrots à la Bugs Bunny. And ranch dressing dip doesn’t help that.
I do, however, love carrots cooked just past raw but still with some crispness left to them. And I prefer to keep the seasoning simple so I can still taste the carrots themselves.
If the carrots are very young, you don’t need to peel them. Just a washing is good. A little older and the outer layer gets a bit chewy and tough — so those we peel. As you’ve heard me say many times, these little inexpensive peelers are the ones I like best. You’ll find them in restaurant kitchens because they just work well.
Just between us, have you noticed how fresh carrots can go soft and sad after just a day or so? Here’s what I know.
#1: Even if you’re going to use the tops, cut them off when you get them home and store them separately.
#2: If you totally forgot they were in that refrigerator drawer and your carrots went all droopy on you, put them in a bowl of cold water for half an hour and see if they bounce back. Often they will and then cooking them like this breathes new life into them.
By the way, this technique I’m using today works with either whole carrots, like these, that aren’t too terribly large or sliced carrots. Either way, no worries.
Once peeled and trimmed, I melt a knob of butter (about 2 tablespoons) in a non-stick skillet over medium heat. Once melted, mix in a tablespoon of local honey and a tablespoon of minced or grated fresh ginger (if you possibly can, otherwise 1/4 teaspoon of ground dried ginger). Add the carrots, toss a bit to coat them, sprinkle a little salt and pepper to taste, and cook until desired tenderness — for me, 10-15 minutes. Like I said, I want them to be easy to eat and easily cut with a fork, but not mushy.
Serve warm, room temperature, or chilled — your choice.
One last tip: if you’re serving them with fish, try adding a splash of citrus (either lemon juice or orange juice). You’d be amazed how well it seems to tie everything together.
Until next time!
Honey Ginger Carrots
A fresh bunch of carrots is a thing of beauty. And they are so easy to cook. Visit suppertimeblues.com to learn more.
- 1 bunch of carrots
- 2 tablespoons butter
- 1 tablespoon honey
- 1 tablespoon minced fresh ginger (or 1/4 teaspoon dried)
- salt and pepper to taste
Peel / wash and trim the carrots.
Melt the butter in a non-stick skillet over medium heat.
Mix in honey and ginger.
Add the carrots and cook until just tender, about 10-15 minutes.
Season with salt and pepper to taste.