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

"graham" > wrote in message
news
> 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


I'm sure my dh would like this, so I will try it with some older carrots I
have. Thanks.

Cheri

On Thursday, August 23, 2018 at 12:59:13 PM UTC-5, Cheri wrote:
>
> "graham" > wrote in message
> news >
> > 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
>
>
> I'm sure my dh would like this, so I will try it with some older carrots I
> have. Thanks.
>
> Cheri
>
I have heard that older, 'hairy' carrots are sweeter than fresh ones.

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

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

On Thu, 23 Aug 2018 13:22:23 -0600, 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!

You haven't seen it yet!

On 2018-08-23 1:31 PM, Druce wrote:
> On Thu, 23 Aug 2018 13:22:23 -0600, 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!
>
> You haven't seen it yet!
>
Va-te-faire enculer!

"graham" wrote in message news
On 2018-08-23 1:31 PM, Druce wrote:
> On Thu, 23 Aug 2018 13:22:23 -0600, 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!
>
> You haven't seen it yet!
>
Va-te-faire enculer!

==

Graham!!!

On Thu, 23 Aug 2018 14:24:48 -0600, graham > wrote:

>On 2018-08-23 1:31 PM, Druce wrote:
>> On Thu, 23 Aug 2018 13:22:23 -0600, 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!
>>
>> You haven't seen it yet!
>>
>Va-te-faire enculer!

Lol, no thanks.

On Thu, 23 Aug 2018 21:38:47 +0100, "Ophelia" >
wrote:

>
>
>"graham" wrote in message news >
>On 2018-08-23 1:31 PM, Druce wrote:
>> On Thu, 23 Aug 2018 13:22:23 -0600, 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!
>>
>> You haven't seen it yet!
>>
>Va-te-faire enculer!
>
>==
>
>Graham!!!

So all this time you've been a closet French speaker!

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.

On 8/23/2018 1:57 PM, graham wrote:
> 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

I'm another one who doesn't like carrots. To me, carrots are sweet
enough without any help, much less orange juice glaze. That may be one
reason I dislike them as a vegetable side dish.

Jill

> wrote in message
...
> On Thursday, August 23, 2018 at 12:59:13 PM UTC-5, Cheri wrote:
>>
>> "graham" > wrote in message
>> news >>
>> > 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
>>
>>
>> I'm sure my dh would like this, so I will try it with some older carrots
>> I
>> have. Thanks.
>>
>> Cheri
>>
> I have heard that older, 'hairy' carrots are sweeter than fresh ones.


I don't really care for cooked carrots on their own, usually put a few in
soups for myself, but dh likes them cooked a lot. I like them raw.

Cheri

"Janet" > wrote in message
t...
> 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


That sounds good too.

Cheri

"graham" > wrote in message
news
> 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

I love carrots but can't stand them with sweet glaze.