Tuscan Carrots

It is not often that we Food Bloggers write or post either our recipes that don’t turn out or posts where the pictures were not up to our standards.  I am sharing this post on Tuscan Carrots because somebody should be able to make a suggestion to save this dish.  The idea and the basics for this recipe are good.  The dish does not seem to come together.  The flavor is too mild and the topping becomes to eggy. 

Tuscan Carrots

Now, I blew it because the topping was eggy.  I was making up the measurements for the ingredients as I went along because I had a lot of carrots I wanted to use up.  Even still, the flavor of the dish was just not there.  I like carrots both raw and cooked.  However, when you cook carrots, I feel you lose some of the flavor of the carrot.  This recipe called for sautéing the carrots first.  Conceptually, a good way to add flavor but I really think I lost more flavor than I gained.

So I would suggest there are two ways to adapt this recipe to come out with a better result.  The first idea would be to intensify the carrot flavor.  One way to accomplish this idea would be to throw some carrots into a food processor and get a pretty fine shred on them.  Then, I would add these shredded carrots for the final baking of this dish.  This would preserve more of the naturally earthiness of the carrot.  The only thing I wonder about this approach is would the texture be satisfying.  Another idea to intensify the carrot flavor would be to create a bit of a carrot stock with the carrots.  Simply take some carrots and steam or boil them in water.  Then, take some of the carrot water and add to the dish.  The carrot water could be used with the shredded carrots as well.  This idea is a play on using liquid from rehydrating dried vegetables.

The second and separate idea I would try to improve this dish is sautéing the carrots in Marsala.  I would actually begin by marinating the carrots overnight in the Marsala to get a really deep flavor.  You could then, follow the last idea again, and reduce some of the carrot marinade and pour it on the dish before serving.  What do you guys think?

Tuscan Carrots

2015-01-17 02:22:38

Carrots cooked with cream and eggs for a rich finish

Write a review

Save Recipe

Print

Ingredients

1. 3 lbs pounds baby carrots
2. 5 eggs
3. 1/2 - 3/4 cup heavy cream
4. 6 ounces in weight grated Parmesan cheese (about 2 cups)
5. 2 tablespoons chopped fresh mint
6. 1 tablespoon chopped fresh flat leaf Italian parsley
7. 3 tablespoons dry sherry
8. 5 tablespoons butter
9. 2 tablespoon extra virgin olive oil
10. 2 teaspoon kosher salt

Instructions

1. Preheat oven to 400 degrees.
2. In a medium to large pot filled half full with water, bring to a boil.
3. Drop in the whole carrots and boil for five minutes.
4. Drain and bring the carrots to a cutting board and cut in half horizontally.
5. While carrots are boiling, in a small bowl, beat eggs with cream, Parmesan cheese, mint, parsley and sherry. Set aside.
6. Heat a skillet over medium high and add butter, oil, salt and sliced carrots and cook for just a minute.
7. Pour carrots and butter into a medium casserole dish and pour reserved egg mixture over top.
8. Bake for 20 -25 minutes until golden brown on top.
9. Serve and enjoy!

Feed Your Soul Too http://www.feedyoursoul2.com/