Carrot experiment

K

kendall

Well-known member
OK, for years I've tried to figure out how this man made these carrots. They are buttered, and come out a little crispy on the egdes and crunchy on the outside, but soft on the inside, and they are too die for. I've looked at and tried all kinds of glazed carrot recipes, and it just doesn't work.

I think I may have figured it out. I boiled the peeled carrots whole, then I'm going to cover them with melted butter, and broil them.

 
It sounds like they may have been roasted.

I think if they ate tossed with some olive oil, salt & pepper and roasted at 450° until tender on the inside,they will be a bit crisp on the outside.

 
Hi Judy! No, tried that before, I try this once a year.

It's broiling. I'm experimenting how long, I didn't do it long enough, but I've got the right taste, and next time I'll broil longer.

 
I still want to know how Cracker Barrel makes their baby carrots - best

carrots on the planet, imho. I tired boiling them slowly in sugar water, but they didn't come out the same as theirs. Maybe your suggestion of soaking them in sugar water first, will do the trick. Just in time for Easter.

 
Several websites have the recipe and all look the same:

Cracker Barrel Baby Carrots Recipe #38525

35 min | 5 min prep

SERVES 4 -6

* 2 lbs fresh baby carrots
* 1 teaspoon salt
* 1 tablespoon sugar
* 2 tablespoons butter

1. Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
2. Cover carrots and bring to a boil over medium heat.
3. Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
4. When carrots are tender pour off half to three fourths of the water.
5. Stir in the rest of the ingredients.

http://www.recipezaar.com/Cracker-Barrel-Baby-Carrots-38525

 
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