The truth is, I’ve never really liked carrots. They are tolerable in soups and stews but I’ve never loved them… that is, until I had them like this. If you like roasted carrots then these are similar but with a richer depth of flavour thanks to slow cooked garlic and a dash of white pepper. The sweetness of the carrot comes out beautifully with this method and you’ll love it wrapped in a crepe, over rice or with some steamed buns. Hot or cold, this one is fool proof and totally versatile.
- 1/2 – 1 large carrot
- 1-2 clove(s) garlic
- Canola oil
- Salt & white pepper to taste
- Chopped spring onion
Optional: Sesame oil or toasted sesame seeds
HOW TO COOK:
- PREPARE: Julienne carrots into thin sticks. Cut more than you think you will eat because these will shrink considerably during the cooking process. Roughly chop a clove (or two) of garlic and chop spring onions.
- With a swirl of oil in your pan and on medium heat, lightly cook the garlic until aromatic and slightly soft. Listen for a sizzle but don’t burn the garlic.
- Add all of your carrots into the pan. It’s okay if it looks a little crowded, it will shrink dramatically as it cooks down. Flip the carrots with tongs or chopsticks so it coats with oil evenly. You can turn it up to medium-high heat if you want things to go a little faster but make sure to constantly keep your ingredients moving.
- When the carrots start to go soft, season with salt and pepper. Then continue to stir fry until you start to get a bit of caramelization and the oil in your pan takes on an orange tint. This is generally at the 10 minute mark. At this point you should have about 1/2 – 1/3 of the carrots you started with.
- Turn the heat down to low, season with chopped spring onions or toasted sesame / sesame oil as you like. Give it another 30 seconds in the pan then you are ready to plate and eat!
TIPS & THOUGHTS:
- Use a slicer to make your life so much easier. I’m not here to judge you on knife skills and as a home cook, it’s whatever makes thing faster and slicers are life savers.
- Watch out for your seasoning- remember the carrots shrink dramatically so adjust your seasonings to the proportion of the cooked portions. It’s really easy to over do it because it looks like there’s a lot in your pan hence I always recommend salting when it’s halfway cooked and go light. It takes a few tries but you’ll get the hang of it quick.
- Yes I have tried this with daikon (the white type of giant carrot / radish) but it’s a completely different flavour and texture. It doesn’t taste bad but it’s not the same thing and I wouldn’t replace on with the other.
- You can possibly try it with a parsnip and see how that goes, it might be delicious but I’ve never tried it myself.