Carrots: 5 easy ways to cook them differently this winter

This winter, you’re looking for simple ideas to liven up the table. The carrot may seem basic, but it hides a real palette of textures. A few simple steps are all it takes to transform it without stress.

Reinventing a winter classic, without pressure

Why reinvent yourself in the kitchen when the days are getting shorter? First of all, this root vegetable can be cooked, raw and lacto-fermented. What’s more, its price remains low, which helps the budget.

As a result, working with carrots allows you to vary your weekly menus. You’ll also gain color and fiber, without breaking the rhythm. Rich in beta-carotene, it goes well with spices and citrus fruits.

Textures and seasonings that change everything

For a vibrant result, consider contrasting textures. For example, a melt-in-the-mouth base likes a lively, crunchy topping. A grilled dish, on the other hand, calls for a fresh, tangy sauce.

“Winter cooking gains in relief when you vary the cooking, the acid and the fat.”

What’s more, a little acid boosts the carrot without crushing it. Then, just the right amount of fat fixes the aromas and adds mellowness.

Five easy ideas for the week

First tip: roast in the oven at 200°C with honey, miso and vinegar. In 20 minutes, the sweet-savory caramelizes and gives a beautiful shine. Then, a dash of citrus revives the whole.

• Season in two stages: before, then just before serving.
• Vary the cuts: thin for raw, wider in the oven.
• Combine lively acidity with discreet fatness for balance.
• Dry toast the spices to intensify their fragrance.
• Keep it crunchy with a topping: seeds, herbs, pickles.

Tip #2: 15-minute pickles with water, salt, sugar and vinegar. Carrots also take well to ginger, cumin or orange zest. So, a jar in the fridge will liven up salads, bowls and sandwiches.

Third track: creamy coconut milk soup with sweet chilli and peanut. A touch of lime balances out the sweetness. Finally, a crunchy topping adds relief and warmth.

Chef’s tips at home

The key is to cut thinly for raw carrots and more widely for roasts. This way, the carrot stays crunchy when the thickness is even. However, be sure to space them out on the baking sheet to avoid steaming them.

Add a little salt beforehand, then adjust at the end of cooking. Dry toast the spices for 30 seconds to release their fragrance. Then add the acid off the heat to keep it lively.

Organization, budget and anti-gaspi

Plan ahead for the week with a simple batch cooking. Carrots also lend themselves to basic preparations: purée, tangy jar, roasted vegetables. Then, assemble at the last minute, as the mood takes you.

Store in a cool, dry cloth to limit humidity. In this way, the flavors stay clear longer. In short, freeze in blanched pieces to save time.

Don’t forget to mix the tops into a lively, salty homemade pesto. What’s more, a pan-fried patty is a welcome change from starchy foods. As a result, carrots find their place from small plates to shared dinners.

• carrot