Baby (Dutch) carrots cooked 3 ways

I mentioned in previous posts and on my about page that I used to really dislike carrots. I’m not sure what it was but the more raw and hard the carrots were, the more I disliked them.

“Carrots are good for your eyesight, you should eat them” my mum always told me.

“If you don’t like them, you can give them to me!” my brother would say after. Unlike me, my brother absolutely loves carrots.

However, I find that in recently years, my tastes have started to evolve. It’s like as if I’m undergoing puberty again, only for my tastebuds. I’m no longer disliking carrots like I used to, in fact I’d gladly eat them along with a good piece of steak or in a rich stew. I wouldn’t be able to eat Vietnamese rolls (bahn mi) without the zingy pickled carrots nor could I eat Japanese curries without the chunks of beautiful soft carrots.

I’ve even started ordering beers when I’m out and would raise my hand when someone asked “anyone up for a beer?” even though I totally hated the taste of beer before. And I totally mean H.A.T.E.D. Maybe age is getting to me.

Last Saturday, I accidentally got the date wrong for a farmer’s market that I wanted to go to to buy Summer Snow apple juice (it’s so refreshing and delicious). Since we were already out, Yuye decided to drive to the nearest supermarket that had the apple juice in stock. We eventually reached our destination and was surprised to find a small farmer’s market just across the road.

Although it was small, we managed to bring back a few bunches of beautiful baby (Dutch) carrots. A few years ago, this would have been unthinkable. Even though we didn’t buy the apple juice I was after (it was so expensive it wasn’t worth it) we were still happy that we got something out of the trip.

Making these carrots in just one way seemed boring since we had so many so I decided to make them 3 ways. We had made them with roughly 1 bunch of Dutch carrots each, but in the recipe I have adjusted for 2 servings so you can make whichever type suits your taste as a side dish to a main. They are all very easy and don’t require many ingredients.

Baby (Dutch) carrots cooked 3 ways
All 3 recipes make 2 side servings

Maple glazed baby carrots

Ingredients

• 2 bunches baby carrots (whichever colour), peeled and tops trimmed to 2cm
• 4 tbsp pure 100% maple syrup
• 20g butter
• Salt & pepper to taste

Instructions

1. Heat frying pan to medium high, melt butter on the pan, careful to not burn it by constantly swirling it around the pan.
2. Once the butter is melted, put in carrots. Turn the carrots so they are evenly coated in the butter.
3. Add salt and pepper to taste.
4. Cook the carrots until slightly browned and cooked through, roughly 10-15 minutes or longer if your carrots are large.
5. Pour on maple syrup and quickly toss the carrots to coat them. Take off heat immediately and serve while hot.

Note: I didn’t make it myself but I believe this recipe would go very well with some ground cinnamon or even sautéing it with some bacon. It would also work very well if you change the maple syrup to honey.

Balsamic glazed baby carrots

Ingredients

• 2 bunches of baby carrots, peeled and tops trimmed to 2cm
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 30g brown sugar
• Salt & pepper to taste

Instructions

1. Pre-heat oven to 200C.
2. Mix balsamic vinegar, olive oil and brown sugar in a bowl and mix well. Pour mixture over carrots in a baking tray.
3. Add salt and pepper to taste then bake for roughly 20 minutes, or until browned and just slightly shrivelled. Serve immediately.

Baby carrots with garlic, butter and thyme

Ingredients

• 2 bunches of baby carrots, peeled and tops trimmed to 2cm
• 20g butter
• 4 cloves garlic, finely chopped
• Leaves of 4 sprigs thyme (would also work very well with rosemary)
• Salt & pepper to taste

Instructions

1. Pre-heat oven to 200C.
2. Melt butter in the microwave, careful not to burn it.
3. Put carrots in a oven tray, pour butter over carrots. Coat them evenly.
4. Spread on chopped garlic and add salt and pepper to taste.
5. Bake carrots for roughly 20 minutes or until browned and just slightly shrivelled. Serve immediately.

My favourite would have to be the maple syrup recipe. It was so delicately sweet and buttery and brings out the natural sweetness of the carrots. Although the tops of the baked carrots were crunchy enough to eat where the pan fried ones weren’t.

Yuye’s oven is tiny by the way. I bought a portable oven for him last year because his one was broken so it can only fit a few things in at a time. That’s why I had to cook the carrots on the one tray, separated by a few halved cocktail potatoes. I served these beautiful carrots and potatoes with a porterhouse steak, which I will post up the recipe for in a later post!

Question time: How do you like to eat your carrots? Which recipe above would you like more with a steak?

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46 comments… add one

  • Charles July 1, 2012, 8:32 am

    These look absolutely beautiful! I’ve never been a massive fan of carrots. Raw they’re ok, but cooked always seems a bit boring, so it’s nice to jazz them up in some way and this seems fantastic. I’ve never seen the dark carrots before… how cool are they? Do you know what they’re called (the variety, I mean)… I’ll have to keep my eyes open for those!

    By the way – it’s personal preference I guess, but when I do prepare baby carrots I never peel them… they seem too small and delicate and I think that the outer layer has a lot of rich, earthy flavour. As long as they’re not pesticide-ridden or super dirty I just give them a really good scrub with a clean scouring pad :).

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:45 pm

      I have no idea what the purple ones were called actually…the people I bought them from just said purple Dutch carrots so maybe that’s just what they’re called?

      I was thinking about not peeling them because of the carrots were so delicate and small, if I peeled them there would be not much left! Maybe I will leave the skin on next time…

      Reply
  • yummychunklet July 1, 2012, 9:43 am

    I bet these were sweet and delicious with that bit of maple syrup!

    Reply
  • Hotly Spiced July 1, 2012, 12:44 pm

    I love the look of all these carrots. You have styled them beautifully. I just love all the colours. I love carrots with butter and thyme, I love them roasted with maple syrup and I haven’t tried them with balsamic but I must xx

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:42 pm

      Thanks Charlie! :D I liked all of these different ways of making them, but my favourite is the maple I think. :)

      Reply
  • Lisa Taylor July 1, 2012, 2:27 pm

    Oh my goodness, Jenny, your photography is stunning! Not many can make carrots look so gorgeous! I’m loving the maple syrup glazed carrots! I’ve candied them before, but never with maple syrup – will definitely try it!

    That said..so glad you loved the battenberg! I linked the pan in my post, but sometimes it’s hard to see the linked word, so the link below is where I got my battenberg pan..scroll down until you see it :)

    http://fantes.com/cake-pans-sheet.html

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:38 pm

      Aww thanks a lot Lisa! Thanks for the link as well, I will definitely look into getting one. :)

      Reply
  • Hannah July 1, 2012, 2:56 pm

    Oh, yes indeed! I’m lovin’ on maple syrup (I have the same bottle/brand in my fridge) and roasted veggies right now. I would like all of this.

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:35 pm

      Thanks Hannah! Maple syrup is so great isn’t it..goes well with so many things, sweet or savoury! :)

      Reply
  • Maureen @ Orgasmic Chef July 1, 2012, 4:44 pm

    Please may I have some carrots? Gosh these look fantastic!!

    Reply
  • love2dine July 1, 2012, 5:15 pm

    i love carrots that would be a great recipe for me.

    Reply
  • JasmyneTea July 1, 2012, 5:23 pm

    Ooooh I LOOOOOVE maple baked carrots, I normally do them with cinammon and nutmeg! But I also love them raw with some beetroot dip – Carrots are just so versatile!

    Reply
  • Ames July 1, 2012, 5:37 pm

    Perfectly lovely :). No other words needed to describe it :).

    Reply
  • Libby July 1, 2012, 8:44 pm

    Oh yes, cooked carrots are definitely better than raw ones! That said, I’d eat raw carrots with a nice bowl of hummus. Yum :)

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:31 pm

      I still don’t think I can eat carrots that way yet…:P But I might try it, never know I might like it! :P

      Reply
  • Lorraine @ Not Quite Nigella July 1, 2012, 8:44 pm

    I’m not a huge fan of raw carrot but roasted is a different matter altogether and I think they take on a whole new beauty taste and looks wise! :)

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:29 pm

      Even though I’m starting to like carrots, I still can’t really eat them raw just like that. Change takes time. :P But cooked in these ways were delicious. :)

      Reply
  • Parsley Sage July 2, 2012, 12:32 am

    That’s an absolutely perfect way to describe what is happening to my palette. A second puberty. I wouldn’t eat anything before I turned 28…especially not carrots. No veggies, barely any fruit. I lived off bread and mac ‘n cheese. It’s great though that your tongue starts to mature as you age. It’s opened up a whole new culinary world to me. Like baby carrots :) These look absolutely fabulous!

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:27 pm

      I was similar to you! I hardly ate much veggies or fruit and even hardly drank water. I guess things changed for the better. :D

      Reply
  • Jenn and Seth (@HomeSkilletCook) July 2, 2012, 4:37 am

    beautiful photos and great ideas for cooking carrots!

    Reply
  • Tania @ A Perfect Pantry July 2, 2012, 11:12 am

    Oh yum… I have some dutch carrots so tonight I’m making the maple glazed baby carrots:) Thanks for sharing.

    Reply
  • Carolyn Jung July 2, 2012, 11:14 am

    Maple-glazed is my go-to way to prepare carrots. Even better, my nieces, who don’t always like veggies, just scarf these up. ;)

    Reply
  • kitchenriffs July 2, 2012, 1:26 pm

    All your pictures are great, but I particularly like the 2nd and 3rd. And carrots are one of those foods I’ve always liked (always liked beer, too!). I think thyme goes particularly well with carrots, so I’m delighted to see you using it here. Really good post – thanks.

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:23 pm

      Thanks so much! :) I know plenty of people who have always loved carrots and beer, I guess I’ve been missing out all my life eh. ;) It’s never too late to start liking them though! :)

      Reply
  • Georgia July 2, 2012, 5:24 pm

    These look gorgeous! Carrots are my favourite veg (could you tell that from my blog header?!), so will definitely have to try. I know what you mean re: tastes changing. I had the exact same dislike of beer only a few years ago. Now I rarely pass one up! :)

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:22 pm

      Haha yes, love your header. :P Yes I totally agree on the beer! I used to totally hate it but I can’t help myself when I’m eating a hearty meal. :D

      Reply
  • Choc Chip Uru July 2, 2012, 6:10 pm

    I cannot get enough of carrots they are just so gorgeous :D
    Yours look utterly delightful my friend, thank you thank you so much for sharing!

    Cheers
    Choc Chip Uru

    P.S I use the same maple syrup :D

    Reply
  • Raymund July 2, 2012, 6:16 pm

    Love the photos! Love the recipe.

    Reply
  • Rosa July 3, 2012, 4:33 pm

    So pretty! I love all three versions.

    Oncc again, gorgeous clicks.

    Cheers,

    Rosa

    Reply
  • msihua July 3, 2012, 6:59 pm

    Love the idea and I love dutch carrots! You take such amazing photos!

    Reply
  • Jenny July 3, 2012, 9:57 pm

    I hated carrots when I was young, and now I can’t get enough of them. My local supermarket has loads of baby carrots in at the moment, and I’ve been wondering what I could do with them – I’m thinking the garlic, butter and thyme recipe looks like a great place to start!

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:17 pm

      Hi Jenny! It’s like talking to myself. :P The garlic butter and thyme recipe is wonderful! You should definitely try these. :)

      Reply
  • Nami | Just One Cookbook July 4, 2012, 2:56 pm

    I have a feeling that my kids will happily eat maple syrup glaze carrots. This is a brilliant idea that I’ll surely try. Gorgeous photos Jenny!!!!

    Reply
    • Jenny @ Ichigo Shortcake July 4, 2012, 4:15 pm

      Thanks Nami. :D I reckon your kids will love them too, they taste almost like carrot lollies! :P

      Reply

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