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Meals on Long Cruises


cruisemama5
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We serve boiled carrots sometimes. We add a bit of brown sugar (or artificial sweetener of your choice) and ground ginger to the water while they are cooking. The time of cooking will vary depending on the size hunks you cut, how soft you want them to get, etc. Drain, add butter (everything's better with butter) and serve hot from the stove.

 

Do not try to serve those pre-cut hunks of root. They are the salvage that broke while they were being harvested. Get whole carrots and peel and cut yourself.

 

I know, this will not help you one little bit in a restaurant or on a cruise ship.;)

 

Doc

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Okay Mr Boston, here is the carrot challenge - which way is "proper" way to cook a carrot, including these from WIKIHow's vast repertoire of carrot cooking options? Even i have to admit some of them actually looked fairly good. I can also see there is a lot more to this art form of the cooked carrot than originally expected.

 

I once had a carrot custard with very, very, very thinly sliced carrots layered in an egg-milk-cream base which was extremely good. And I can deal with carrot soup as long as the texture has been 100% pureed - Hal does a good job with this.

 

And Indian cuisine has a sweet shredded carrot dish that also disguises them fairly well. Mask the texture of cooked carrots and I can meet you half way.

Edited by OlsSalt
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