NLAugust2016

One Method for Preparing Carrots

Of the many methods to prepare carrots, roasting is a culinary favorite. Caramelized carrots contain concentrated, complex flavors because their juices evaporate in high, dry, oven heat.

Though Carrot Croutons sound like a misnomer since they aren't bread, and they aren't re-baked, roasted carrots provide a pleasant, chewy texture that makes a bright, savory topping for salads and entrees.

Want to learn a presentation secret for roasted carrots?

Purple, deep red, and blue carrots contain anthocyanin, a water-soluble color pigment. When they are boiled or steamed, the color bleeds into the water and the carrots don't retain the vibrant colors they exhibited when raw.

If these carrots are dry roasted in the oven, they are not exposed to additional moisture, so the colors of these carrots will retain more of their original, vibrant color pigmentation. Roasted carrots, particularly purple, blue, and red ones, will have better colors when roasted than when they are steamed or boiled.
 
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