More Christmas Tips pt 2

Carrot serving suggestions.

Almost all will be having carrots on the menu at some time this Christmas. Carrots are a traditional and colourful root vegetable that goes with just about any main course and is easy to prepare. Almost a pre-requisite and once prepared can be ticked off the preparation list. Most people will probably peel, slice and cook in water seasoned with butter, salt and pepper.

Perhaps you might want to experiment with carrots this year. As all ways time, space and budget is a consideration and so some thing a simple as carrots can easy be overlooked. A simple but easy way to spruce up the carrots without creating to much work would be to add some brown sugar, honey. butter and orange juice to the carrots whilst cooking. This will enhance the natural sweetness of the carrot and if you only put just enough water to cover the carrots and cover with a piece of greaseproof paper the cooking liquor will reduce down and form tasty glaze on the carrots. (be careful not to reduce the liquid to far as the carrots might burn)

Sliced carrots are quick and easy but if you have a decent canelle ( a small tool for peeling zesting channeling and cutting grooves in citrus fruits etc) you can score the carrots and produce pretty looking flower shaped slices. This one pictured here is also a zester and rather expensive but you can get one a lot cheaper. Some tools for grooving are in line with the handle and some are at a right angle to the handle. If the groover is at a right angle you do not have to cut the carrots into sections but if the groover is in line with the handle you will probably have to cut the carrots into 2/3 inch lengths to make it easier.

Remove equal width grooves all around the carrot and slice. You should have flower shaped slices. The carrot that has been removed can used for decorating other dishes that you are preparing or added to the mix for a vegetable soup etc.

If you do not have a canelle then why not try battening the carrots for extra style. Peel the carrots and cut into 2/3 inch lengths. With a decent knife cut away the excess rounded part of the carrot to form a square shaped rectangle. Slice lengthwise in equal sections and then slice into equal sections again to produce stick shaped lengths of carrot. Cooking can be as above or as you like to cook your carrots. Once again the excess carrots can be used as rough shaped batons or cut up and put into the soup base. Nothing has to be wasted and if the carrots are very clean and have a good looking skin on them then don't bother peeling them. If necessary wash and scrub with a fresh green scourer to maximise flavour from the carrot.

Another option would be to chop swede and carrots into chunks (ratio 2 Carrots : 1 swede) and over cook them, add butter, chopped parsley or other soft fresh herbs, grated nutmeg and mash the mix to form a carrot/swede puree. Serve as is or place in a suitable serving dish, brush with a little melted butter and sprinkle with breadcrumbs (fresh/dried or mixed) and glaze under the grill or bake in the oven. If you like you can add a little Parmesan cheese or any other grated cheese that you have to hand. If swede is not to your taste then just use carrots on their own. The best part about cooking your carrots like this is you can pre prep the mix, place the mix in the appropriate dish and put it in the oven when nearing service time. The pan work can be cleared away, It's one less item on the stove top, and serves straight to the table from the oven.

Another way for preparing carrots would be to roast them whole like you would roast potatoes or roast them with other root vegetable such as parsnips, swede, turnips and sweet potatoes or yams. This method can be done at the same time as you are roasting the potatoes to save on oven space. If you decide to roast them separate from the potatoes then add a little fresh rosemary, sea salt and balsamic vinegar in with the oil/olive oil or goose fat for a very tasty flavour.

I used to be a full time Chef and I know what it is like to prepare Christmas food for loads of hungry and demanding customers and preparing food for your family and friends can be just as challenging. Just changing a few ways that you prepare you food can have fantastic results and at the same time not be over challenging, time consuming and very costly. Hopefully these hints and tip will have given you 'A little food for thought' and allow you a bit more time to enjoy the festivities.

Bye until next time.

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