Carrots: Sturdy, colorful and tasty

When I started researching background information for this week's column, I was not completely surprised to discover there is a British website called the World Carrot Museum (carrotmuseum.co.uk). However, I was startled by their disclaimer: "the World Carrot Museum does not represent that the information accessible via this website is accurate, complete or current." 

That seemed an unusually harsh contradiction of the virtual museum's stated mission to "educate, inform and amuse" the curious reader with all things carrot-related. It also made me a little wary of their instructions for building a clarinet or a kazoo from a carrot, but it appears some people have been successful. 

Instead of telling you all about the history of the carrot (it's been around for thousands of years, first as medicine, then as food) this week will focus on how to prepare and enjoy this sturdy, colorful and tasty root vegetable. 

The bright orange color of the conventional carrot is a sign of its significant amount of healthy beta-carotene.

Another feature of carrots - appreciated by juicing aficionados - is their high moisture content. Not always apparent in the wizened carrots found in the supermarket, properly stored (or freshly picked) carrots have almost 90 percent water content. 

For those of you with less-than-happy memories of boiled carrots on your grade-school cafeteria tray, one taste of the roasted carrots in the photo might change your opinion. Boiling a carrot is one of the worst things you can do: because of its high water content, simmering a carrot in liquid for any length of time transforms it into a mushy mess. 

Roasting, on the other hand, concentrates the almost-sweet carrot flavor. Many recipes simply toss the sliced carrots with olive oil or melted butter and bake them at a relatively high temperature.

I've found this approach produces carrots that are almost burned before they're tender enough to serve. 

Another problem this causes is to overcook any seasonings or herbs that have been added to the pan.

To prevent everything from becoming charred before the carrots are cooked through, consider a two-stage process. But, before you begin, be sure to cut the carrots into pieces of approximately the same size to ensure they cook evenly. 

The first step is to toss the sliced or chopped carrots with some olive oil, salt and pepper. Scatter them on a rimmed baking sheet in a single layer and cover the pan tightly with aluminum foil.  

The water in the carrots will gently steam them and soften them slightly. Now add the extras (garlic, parsley, rosemary, chives - whatever flavor profile you want to include). 

Discard the foil and return the pan to the oven for about 15 or 20 minutes, depending upon the size of the carrot pieces. This way, the carrots will be tender, but not mushy and cooked but not charred. Also, the added ingredients (e.g., minced garlic or chopped shallots) will be softened and flavorful, but not burned. 

Below are two recipes for roasted carrots that feature different seasonings: garlic with Balsamic vinegar and shallots with dill. I've also included a recipe to use up any leftover roasted carrots in a silky, broth-based soup. 

Roasted Balsamic Carrots 

1 lb carrots 
1 T olive oil 
salt & pepper, to taste 
1 T white Balsamic vinegar 
3 minced garlic cloves 
1 T minced parsley 

Preheat oven to 425 F. Line a rimmed baking pan with parchment paper; set aside. Peel the carrots and trim off ends. Cut them into quarters, lengthwise and then into pieces about 3 to 4 inches long. Drizzle with olive oil; sprinkle with salt and pepper. Using a spatula, toss the carrot pieces with the oil to coat them evenly. Arrange the car rots into a single layer and cover tightly with aluminum foil. Bake for 10 minutes. Remove pan from the oven and discard the foil. Drizzle Balsamic vinegar over carrots, sprinkle with garlic and parsley. Bake until tender and starting to brown, about 15 minutes. Yield: 4 servings. 

Roasted Shallot Carrots 

1 lb carrots 
1 T olive oil 
salt & pepper, to taste 
1 sliced shallot 
1 t fresh dill weed 

Preheat oven to 425 F. Line a rimmed baking pan with parchment paper; set aside. Peel the carrots and trim off ends. Cut them into quarters, lengthwise and then into pieces about 3 to 4 inches long. Drizzle with olive oil; sprinkle with salt and pepper.

Using a spatula, toss the carrot pieces with the oil to coat them evenly. Arrange the carrots into a single layer and cover tightly with aluminum foil. Bake for 10 minutes. Remove pan from the oven and discard the foil. Scatter shallot slices over the carrots. Bake until tender and starting to brown, about 15 minutes. Garnish with dill. Yield: 4 servings. 

Roasted Carrot Soup 

1 T butter 
1/2 C chopped onion 
1 C roasted carrots 
1 C vegetable broth 
salt & pepper, to taste 
chopped parsley for garnish 
sour cream (optional) 

Melt the butter in a small saucepan over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes. Chop the roasted carrots into one-inch pieces and add to the pan. Pour in broth and reduce heat to low; simmer for about 5 minutes. Puree the soup with an immersion blender or food processor. Adjust seasonings to taste with salt and pepper. Ladle into bowls; garnish with parsley and a dollop of sour cream (if using). Yield: 2 to 3 servings.

Correction from last week
Last week’s photo caption (written by photographer Jack Clemons after he had sampled the tarte tatin) should have said “apples” not “peaches.”