In article >,
Damaeus > wrote:


> Yes. I've never done that with carrots and potatoes. I actually hate
> potatoes in soups because they eventually turn to mushy lumps, and I don't
> like carrots in there because they taste so wonderful raw that the cooked
> version is just nasty.

I dislike mushy potatoes and carrots. The carrots give up a nice flavor
to the liquid, but once they have, they are trash, not a vegetable to
eat. What many people do is to make a mirepoix, finely cut vegetables
(I like carrot, celery and onion) sauteed with the meat. If you braise
the meat a long time on low heat, ideally the vegetables will cook until
they literally disappear. They aren't mush, but thicken the liquid
instead. Then, add smaller pieces of carrot and potato (and whatever
else you like) about a half hour before eating. I like to throw in a
handful of frozen peas a few minutes before eating. They don't need to
cook, just get heated.

--
Dan Abel
Petaluma, California USA