Advice on cooking Baby-cut Carrots

[agm_cape_cod]

I am planning on using a recipe from the Silver Palate Cookbook for hunter carrots substituting the baby cut carrots. I have had a hard time cooking them because when the outside is mush the inside is still tough and fiberous. Any suggestions? TIA.

 

[joe]

Perhaps you could cut each one in half? I believe you mean those uniformly shaped carrots in a bag,

If so, I think they're mature carrots whittled into baby shapes, so they aren't very tender.

Another idea would be boil or steam them first until almost done, then finish by roasting.

 

[curious1]

I wonder if that is because they whittle them down to the core to make them small. Perhaps the rest

is used for the preshredded stuff...I'm cynical, aren't I?

 

[aajay]

Maybe you could cut them in half lengthwise to expose more of the interior

 

[wildwoods]

no, you're right, curious. in most cases 'baby carrots' are the whittled down bits when the whole

carrot is past it's prime.