How To Make Cooked Carrots

how to make cooked carrots

  • A cultivated plant of the parsley family with feathery leaves, which yields this vegetable

  • (carrot) promise of reward as in "carrot and stick"; "used the carrot of subsidized housing for the workers to get their vote";

  • (carrot) deep orange edible root of the cultivated carrot plant

  • (carrot) orange root; important source of carotene

  • An offer of something enticing as a means of persuasion (often contrasted with the threat of something punitive or unwelcome)

  • A tapering orange-colored root eaten as a vegetable

    how to
  • A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.

  • (How To’s) Multi-Speed Animations

  • Providing detailed and practical advice

  • Practical advice on a particular subject; that gives advice or instruction on a particular topic

  • (of food) Be heated so that the condition required for eating is reached

  • having been prepared for eating by the application of heat

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Heat food and cause it to thicken and reduce in volume

  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

  • (cook) someone who cooks food

  • The making of electrical contact

  • The manufacturer or trade name of a particular product

  • brand: a recognizable kind; "there's a new brand of hero in the movies now"; "what make of car is that?"

  • engage in; "make love, not war"; "make an effort"; "do research"; "do nothing"; "make revolution"

  • give certain properties to something; "get someone mad"; "She made us look silly"; "He made a fool of himself at the meeting"; "Don't make this into a big deal"; "This invention will make you a millionaire"; "Make yourself clear"

  • The structure or composition of something

how to make the soup

how to make the soup

I always use "jap pumpkin for this soup. It has a lovely sweet flavour and makes a soft smooth soup without the addition of a lot of fattening cream. For this soup my pumpkin weighed over 6 kilos, that’s a huge pumpkin. The Jap pumpkins are easy to peel and I must admit I just do it fairly quickly rather than worry about how thick the skin is I am peeling off. Jap pumpkins are in season NOW and incredibly cheap. I took the pic of the pumpkins today at a fruit shop in Bankstown.

Ingredients, I don’t have actual measurements but considering the size of the pumpkin its almost a double recipe.

1 big jap pumpkin peeled chopped into chunks and washed
a couple of chopped onions (not in the pic as I had added them to the pot to sweat down a bit)
a couple off peeled potatoes chopped into chunks
a couple of peeled carrots chopped into chunks
A couple of stock cubes, chicken stock is traditional but I use veg stock cubes in this recipe, it depends what I have. I like the "Massel brand"
About 400-600mls of water boiling from the kettle (depending on pumkin size)
a little oil
about a quarter cup of milk or cream

Basically all you do is get a big soup pot (mine is about a 6ltre capacity) sweat down your onions with a little oil to soften them a bit. Throw in your sock cubes and dissolve in a bit of the hot water from your kettle. Throw in your potato, carrots and then pumpkin and pour over approx 400- 600 mls of water, depending on how much vegies are in the pot. You don’t want to drown it; the jap pumpkin is quite watery and tends to break up when cooked in a large batch. I didn’t have enough room in the pot for all the pumpkin so I threw some in the microwave with just a little water to cook. As the vegies on the bottom cook down try and stir the top ones to the bottom so they all cook and you don’t have uncooked pumpkin cooking in too much of a pumpkin compote.
When all vegis are tender scoop out the chunky ones and drain the softer bits into a sieve seperating from the more watery stock.

You can either return all the pumpkin to the pot and use a hand held blender to puree it adding stock to desired soup thickness or, puree pumpkin on a food processer (you may need to do this over a few batches) adding a ladle if stock to each processer batch. Either way once all you pumpkin is pureed, back in the pot and you have added enough stock to get your soup to the desired viscosity just stir and add cracked black pepper to taste and your milk and or cream.
I only use this little bit to lighten he soup a little. My personal preference is the milk. Once it comes to the simmer its ready to serve.

How to make good carrots

How to make good carrots

2 pounds carrots
2 tablespoons cumin seeds
6 tablespoons (3/4 stick) butter
2 tablespoons honey
1/4 cup orange juice
2 teaspoons grated orange zest (colored portion of peel)
2 teaspoons balsamic vinegar
2 teaspoons chopped flat-leaf parsley or chives

Slice carrots. Bring a large pot of water to a boil; add carrots and cook until just tender when pierced with a sharp knife, 3 to 4 minutes. Drain in a colander; pat dry.

Toast cumin seeds in a small skillet over medium heat until browned and fragrant. Let cool completely, then crush by putting in a plastic bag and pounding with a meat pounder or rolling pin, or crush with a mortar and pestle.

Melt butter in a large, heavy skillet over medium-high heat. Add carrots and cumin; cook, stirring, 1 minute. Add honey, orange juice, orange zest and balsamic vinegar; stir well to mix. Cook until almost all of the liquid has evaporated and carrots have a syrupy glaze, about 4 minutes. Taste and season generously with at least 1 teaspoon salt. Mound in a serving bowl; sprinkle with parsley or chives.

how to make cooked carrots

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