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Braised Carrot

Braised carrot is essentially a carrot cooked with the method of braising, a slow cooking method that is also commonly referred to as pot roasting. Braising is a popular method to cook meats as slow cooked meats always tend to taste better. When cooking vegetables like carrots, the method is a good way to ensure that the vegetable is infused with flavor and richness.

Carrots are one of the healthiest vegetables available and their consumption is greatly encouraged. Some people, however, do not like the taste of raw carrots. In this case, braising the vegetable can add taste to it while making sure that all the nutrients and health benefits stay intact.

While not much is known about the origin of braised carrots, their popularity cannot be questioned. These are commonly served in eateries and restaurants and are also a common household preparation.

Common Ingredients Used in Preparation of Braised Carrots

When prepared in the most basic and traditional way, a braised carrot is a very simple dish. It is made from carrots, garlic, broth, butter and salt and these are the only important ingredients used. It is, however, important to remember that the dish has evolved over the years and there are various regional recipes that call for the use of additional ingredients. Spices and herbs are commonly added in some regions to add more taste to the dish. Other common additions are cheese, other vegetables, seasoning agents and bouillon cubes.

Some recipes call for the use of some meat as well and there are variations over the broth and bouillon to be used.

Braised carrots with orange is probably one of the most popular variations of the otherwise simple dish. It is believed to be a European invention and it is very well-liked for its sweet-and-tangy flavor.

How to Braise Carrot?

Carrots are braised much like other vegetables. Braised carrot is often categorized as an easy dish to make and the preparation time is pegged at an average of 30 to 40 minutes. The carrots are first peeled and sliced and the other ingredients are prepared in the same fashion (peeled, chopped, diced, etc.). The carrots and other vegetables being used are cooked in the stock and butter. The cooked ingredients are baked in a hot oven for some time and the dish is ready to be served.

Most of the expert chefs recommend braising the carrots a day ahead of serving. This will ensure that the carrots do not burn as they would be only lightly warmed before being served.

Braised Carrots Trivia

A braised carrot is sometimes used as an ingredient in salads and other similar preparations, especially if no dressings are being used, to keep them low-fat. Carrots prepared through the method of braising have the tendency to add flavor to a otherwise bland preparation.