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Hank Rogers[_2_]

graham wrote:
> 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

I like carrots very, very much. These recipes probably produce a good
result.

But I just have to ask ... why use large, tough old carrots? Wouldn't
good carrots produce equal or better results?

Are they rare or expensive in your locale? Some things are hard to get
here, but not carrots.