Carrot Vegetables Recipe

Name: Carrot Vegetable Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: carrots 250 g; Water 2 tbs; butter 15-30 g; Salt 1/4 tsp; Sugar 1 tsp; Pepper black, ground 4-6 pinches; nutmeg 4 pinches; thyme 1 tsp

Carrot vegetable recipe picture — Carrot vegetables recipe image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my carrot vegetables recipe. It’s easy to prepare delicious carrots as a side dish.

Carrots are indeed a very healthy vegetable. The root vegetable contains the highest amount of carotene of all plants. But vitamin C, potassium and iron are also favourable for a wholesome diet.

The stomach-friendliness of cooked carrots is well known. They are just likeable little fellows 😉

I show you how to prepare it step by step in my cooking video. I wish you good luck and bon appétit!

Table of Contents

1. Tips for Preparing Carrot Vegetables
2. Recipe Carrot Vegetables
3. Calories and Nutritional Values
4. Seasoning Variants for Carrot Vegetables
5. What goes well with the Carrot Vegetables as a Side Dish
6. More Side Dish Recipes

1. Tips for Preparing Carrot Vegetables

To make the preparation safe and easy for you, I have made a short summary.

This will get your mindset in the direction of the carrot and is a good preparation aid:

Buy carrots with or without greens.
You can make pesto from the carrot leaves.
Important: Separate the carrots from the green as soon as possible, because this keeps the roots fresh longer.
Wash the roots and dry them. Depending on the origin, dried soil may stick to the skin.
Peel the roots, I like to use a pendulum peeler for this.
Decide on a type of cut, you can prepare slices, rhombs or tourned beets.
You need salt, pepper, nutmeg, sugar.
Butter or ghee is a good choice, you can also use olive oil!
For the herbs, you can get parsley, lovage and thyme from the garden.

I will discuss special seasoning variations later. Let yourself be inspired or already prepare the classic “glazed carrots”.

The yellow turnip is actually available in the colour yellow, carrots and carrots are more orange in colour.
Ingredients Tip from Chef Thomas Sixt

Carrots cut types — You can cut carrots in different ways. Carrot slices on top, carrot rutabagas in the middle and carrots in a tourniquet on the bottom.

2. Recipe Carrot Vegetables

When cooking vegetables, preparation is half the battle… Below you will find the exact ingredients and step-by-step instructions with lots of photos.

By the way, you can send me a cooking question directly via the comment function!

Carrot Vegetables

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 559

Preparation Time 10 Min.

Cook Time 15 Min.

Total Time 25 Min.

Clear step by step guide for the simple preparation of carrot vegetables.

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Ingredients

250	g	carrots (I use organic carrots)
2	tbs	Water
15-30	g	butter (I like to use ghee)
1/4	tsp	Salt (I use primal salt or Himalayan salt)
1	tsp	Sugar (I use brown cane sugar)
4-6	pinches	Pepper black, ground
4	pinches	nutmeg
1	tsp	thyme (I also use parsley or lovage)

Instruction

Preparation step 1

Ingredients carrot vegetables — Ingredients for carrots vegetables prepared on the kitchen board.

Prepare ingredients

Get the ingredients ready, wash and peel the carrots.

Preparation step 2

Cut Carrots

Now decide on a type of cut:

vegetable slices cook faster,

vegetable loaves stay firm to the bite better,

tourned beets look particularly beautiful on the plate.

Important: Please cut the vegetables in the same size so that they cook evenly.

Preparation step 3

Carrots in the pot — Carrots photographed in a pot.

Season

Put the sliced beetroot in the pot, add a little water, butter, salt, pepper, nutmeg and sugar and cook with the lid on.

In the video, I show you the vitamin-preserving preparation in a special pot with temperature measurement on the lid.

I cook the vegetables in a temperature range of 90-140°C.

Preparation step 4

Prepared carrot vegetables — Carrot vegetables photographed in the pot.

Finalize

Depending on the cut, the vegetables will be cooked al dente after 10 minutes.

Remove the lid, allow the liquid to boil down briefly and refine with herbs.

You can now season your vegetables again with salt, pepper, nutmeg and sugar.

Preparation step 5

Serve

Arrange the vegetables and serve.

Video

3. Calories and Nutritional Values

4. Seasoning Variants for Carrot Vegetables

You can vary the classic vegetables in many different ways and refine them individually. Here are some tips and ideas:

Complementary ingredients	Description
Ginger	Add finely chopped at the end and cook briefly.
Herbs	Thyme, lovage, parsley, fried crispy basil leaves.
Saffron	Add already at the beginning, luxury variant and very fine in taste.
Coriander	Use sparingly! Add spice powder at the beginning, fresh herb at the end.
Caraway	Sparingly add the cumin seeds that have been pounded in a mortar.
Turmeric	Add a little turmeric at the beginning, it has a digestive effect!
Fennel seeds	Add the fennel seeds, which have been pounded in a mortar, sparingly.
Pomegranate seeds	Add just before serving, a visual kick and super healthy!