Foods You are Embarrassed to Like

[squirell nutkin]

Have you tried slowly cooking carrots in lots of butter until the begin to very slightly brown on the edges, then add a small amount of honey and a bunch of dried dill?

Even my 6 year old eats them. add a tiny smidgen on lemon juice and it's amazing.

BUTTER RULES111!1!!

[Urbane Guerrilla]

Originally Posted by squirell nutkin

Have you tried slowly cooking carrots in lots of butter until the begin to very slightly brown on the edges, then add a small amount of honey and a bunch of dried dill?

Even my 6 year old eats them. add a tiny smidgen on lemon juice and it's amazing.

BUTTER RULES111!1!!

Similar idea with less butter -- just a pat melted in at the end of cook time -- is to cook the carrots in waterless cookware. Expensive gear, but impressive results, and it saves on gas because you don't need to get the pans very hot anywhere for them to do their job. Their heating is remarkably even, so as long as you keep the flame pretty low to start and very low to continue ("Medium to Low is what you need to know; Don't Look while you Cook!") you get excellent results. Remarkably moist meat, too.

Literally, you cook veggies in waterless cookware with no added water, using solely their own juices. I've spent at least fifty of my fifty-almost-four years despising carrots, eating them only shredded in salads and only in modest quantities. At most, the carrots go in the pan damp from being rinsed and drained, and at least two-thirds filling the pan. Water leaches most of the fun right out of a carrot; its natural sugars go away. Waterless cooking keeps the water inside the carrot, and with it everything that internal water has in solution. If I'd gotten carrots that way as a sprat...

The dill with a drizzle of honey sounds wonderful.