Perfectly Cooked Carrots To Eat with Your Fingers [Recipe]
You'll never look at or eat a carrot the same way again, and you'll be happy for this.
Bored of chopping carrots and boiling them until they've lost all flavor, you might enjoy this recipe.
A carrot is a beautiful vegetable that too often gets pushed to the side. But most people aren't cooking carrots in a way that makes them stand apart from anything other than side dish.
With a little maple syrup, ghee and a tiny bit of prep, you'll never eat carrots the same way again.
We shopped Treatmo for Purinton Maple syrup and tried their 'Artist Series' by Cask Force. We also used JPP Apothecary Ghee, who sources straight from small Arizona organic farms.
Shop for fresh, young organic carrots 7-8 inches long.
Preheat oven to 400 degrees Fahrenheit, move rack second rung from top.
1) Scrub the carrots with a vegetable brush thoroughly. You won't be peeling them. Then cut back the stem to just an inch.
2) Parboil the carrots in a shallow pan with a half an inch of water. First fill the pan with water--just enough to partially cover the carrots, but not enough to submerse them. As soon as the water is boiling, place your carrots in the pan and top with a couple dollops of ghee. Cook/simmer boil for 6-8 minutes on medium heat. They will start to blanche just slightly.
3) Turn off the heat and drain the water. Spread the carrots on a baking sheet and drizzle maple syrup over the top. Use a spatula to turn them so that they are covered in maple syrup. Put them in the oven for up to 10 minutes. Pierce delicately with a fork on the thick end: You will want them soft but cooked through.
Cool just a bit then serve and eat! If done just right, you will be able to pick them up without the carrot breaking in half.