About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Tuesday, April 19, 2011
Butter Braised Carrots

Tell me, have you ever tasted a carrot? I mean really tasted a carrot?

All of us know and love this vibrant root vegetable, which these days no longer just comes in ubiquitous orange, but also the more novel varieties of purple, yellow, red and white.

The carrot is much loved in many cultures and forms an indispensable part of many dishes, from a foundation flavour in stocks, through to an ingredient in its own right.

Because it is at once so familiar, it has become somewhat mundane.

Everyone has eaten boiled carrot, de rigueur in the staple meat with three veg diet, but that is nowhere near the end of the story for this versatile taproot. There are many ways of preparing it, but none that so much concentrates the flavour by braising in butter, a very Polish thing to do.

Okay, butter is the heart attack bogey in all this, but there is a study suggesting that chopping and cooking in oil will significantly increase the amount of carotenoid taken up by the body.

So the news isn't all bad, right? Especially when you consider that butter not only intensifies the flavour of the carrot, but sweetens it as well.

Butter Braised Carrots
(serves 4)

3 to 4 carrots, peeled and coarsely grated
50g butter
100ml water
1 rounded teaspoon plain flour
chopped dill to garnish - optional

Place the grated carrot, butter and water in a pot, bring to a simmer and braise the carrots until just tender, 10 to 15 minutes. Sprinkle the plain flour over the mixture and stir in, just to thicken everything slightly. Simmer for another minute or two, transfer to a serving plate and garnish with a little dill if desired.
  posted at 6:15 pm

At 6:28 pm, Anonymous kitchen hand said...

The butter/heart connection is overrated. I give plain boiled carrots with butter to my kids and they love it. If a little butter is the trade off to get them to eat vegetables which contain a powerhouse of nutrients, then it's all good.

At 9:03 pm, Anonymous Lydia (The Perfect Pantry) said...

I'm one of those people who love raw carrots but don't love cooked ones. Not sure why that is, but I've been that way my whole life.

At 7:12 am, Blogger neil said...

We are firmly in the butter camp, for what would mashed potato be without it? Anything that helps kids eat there veggies is alright with me. We toast breadcrumbs in butter and put that over the top, our daughter loves it.

Hi lydia, I reckon that a turnip would respond well to this treatment, or even my old nemisis, the parsnip; that's the one root vegetable I've never really liked.

At 8:59 am, Blogger Anh said...

i *like* it! butter and carrot! way to go!

Didn't I learn brasied broad beans will butter from u as well? brilliant stuff!

At 11:23 pm, Blogger Elliot and Sandra said...

Hi Neil
This reminds me of an Ashkenasi Jewish dish eaten all over the world and especially on celebratory occassions such as Passover. It's called Tzimmes in Yiddish and I dont know of any direct English translation. Tzimmes is basically honey baked carrots often with prunes added.

At 9:03 am, Blogger neil said...

Hi anh, you have an excellent memory! I didn't remember I'd posted that. Butter with vegetables, like a horse and carriage really.

Hi elliot, I came across that dish when researching this recipe and thought it sounded similar too. Might have to try that.

At 8:43 pm, Blogger thanh7580 said...

I don't know how Andrew McConnell does it but his carrots are sensational. His carrot dish at Cutler is out of this world. Somehow the carrot pops out at you. The waiter said they sous vie the carrots in more carrot juice. His roast carrots at Cumulus again taste so nice, with amazing flavour. I gotta give these buttered carrots a try. Maybe it's as simple as adding butter.

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