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Graham

On 2018-08-23 1:15 PM, Janet wrote:
> In article >, says...
>>
>> Dave and Joanne have expressed their dislike of cooked carrots. Here's a
>> method that I use for large, tough old carrots.
>> Cut ~6 diagonally into 1.5" pieces and put in a shallow pan. Add the
>> juice of a large orange and enough water to cover. Bring to a boil and
>> cook until the carrots are tender (adding water occasionally) by which
>> time the liquid will have reduced to a syrup. Add a TBSP or so of butter
>> and toss to coat the carrots in an orange-flavoured glaze.
>> Graham
>
> Here's another. Diagonally slice and steam the carrots. While
> they're steaming mely butter in a pan and when it's hot but not brown
> toss in a tablespoon of yellow mustard seeds. They will start to pop
> almost immediately; take them off the heat. When the carots are ready,
> drain them and toss them in the buttery seed mixture.
>
> I sometimes make the butter/mustard seed as dressing to mix in a
> grated raw carrot salad.
>
> Janet UK
>
Thanks! I like the look of that!
Graham