A Taster's Journey is a newsletter on food, wine and travel. After 15 years of studying, tasting, teaching, and selling wine, I created this newsletter to not only share my passion about wine, but of food and travel as well. Each month I hope to share wines that I am drinking, food that is in season, restaurants that I have enjoyed, and places I have traveled. Enjoy!"

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Carrots – Boil, Steam or Roast?

April 4th, 2013

While we are all anticipating the arrival of Spring vegetables, I think we still have a few more weeks. I suggest that we stick to the classics like carrots. But should we boil, steam or roast them?

Carrots

I prefer roasted carrots because the caramelization heightens the flavor. Usually I just add olive oil, dill, salt and pepper and roast the carrots at a high temperature. But I have 2 other variations that you might find interesting.

To brighten the flavor of the carrots, while also adding a touch of sweetness, I add a few splashes of pear or fig vinegar (Il Fustino is a good for vinegars)to the above mixture.

Another way to roast your carrots is to add spices; which will  add more complexity. I add cumin, coriander, paprika, and a touch cayenne pepper. These Turkish seasonings add an earthiness and a bit of zip.

Enjoy!

9 Responses to “Carrots – Boil, Steam or Roast?”

  1. Sosu vide…but that’s just me. Cooks them perfectly and heightens their flavor dramatically.

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