Happy Accidents {Recipe: Jelly Glazed Baby Carrots} (2024)

FAQs

Are baby carrots sweet? ›

Baby carrots lack this signature sweetness and taste woody. “They taste much more watered-down and have no flavor!” says Alex Foster, The Kitchn's editorial assistant, who also doesn't buy baby carrots.

Boil or steam the carrots in a saucepan for 10–12 minutes until completely soft. Add the carrots and 3 tablespoons of boiled water into a food processor and blitz until smooth. Alternatively, use a hand blender and blend until completely smooth.

Bring to a boil over high heat and cook until carrots are tender, about 15 minutes.

Steamed carrots are a step up from boiled carrots, but they're still not one of our favorite cooking methods. The main reason to steam vegetables is from a health perspective. According to SFGate, steaming carrots prevents nutrient loss, increasing your intake of vitamin A, vitamin K, and potassium.

The popular one-pound bags of small carrots you find in grocery stores — often labeled “cut and peeled baby carrots” or “baby style” — are basically just as nutritious as other carrots. They are just regular carrots that have been peeled, washed and chopped into two-inch pieces to create easy-to-eat finger food.

Terpenoids are highest when carrots are young, so carrots harvested too early can be bitter. But baby carrots are actually made from mature carrots, so if you have a soapy baby carrot, storage is most likely the culprit.

I wouldn't think twice about eating a lil' slimy boy. If it bothers you aesthetically, rinse them off under cool water, which should wash away the slime. If the slime does not wash away, you could always disinfect them yourself... or just throw them away.

Store glazed carrots in an airtight container in the refrigerator for up to 5 days. Reheat them on the stovetop with a little added butter or in the microwave. We do not recommend freezing glazed carrots because their texture after defrosting will be mushy and unappealing.

To reheat, add carrots to a buttered skillet and heat over medium heat just until heated through. If the Glazed Carrots are dry for whatever reason, melt in a little extra butter. You can also reheat in the microwave for one minute then at 30-second intervals until heated through.

Yes, cold cooked vegetables are generally safe to eat, as long as they have been stored properly and not left at room temperature for an extended period of time. Cooked vegetables should be refrigerated promptly after being cooked and should be kept at a temperature of 40°F (4°C) or below to prevent bacterial growth.

Can I cook slimy baby carrots? ›

Luckily, this white film is perfectly safe. If you can't mentally stomach them at this point, cook them! They're still good to eat, and that white film won't be visible once the carrots are cooked.

Carrots that have gone bad have an off smell, slimy exterior, and can sometimes be rubbery or bendy. Once they've reached this state, unfortunately, they can't be brought back. To the compost bin they go!

As long as the slime can be rinsed off, you're okay, as long as the carrots are still firm. If the carrot is limp or mushy, throw it out. If it's still firm, wash it off in warm water, then peel it. Cut any brown spots off and discard that.

Bottom Line. Whether you decide to peel a carrot or not is up to you. From our tests, there is perhaps only one time when it makes sense to always peel; that is, when you're steaming. The peel of steamed carrots can be tough, dry, and extra chewy.

Baby carrots are just pieces of a fully-grown, regular adult carrot, cut into two-inch fragments by a machine. Once cut up, another machine rounds off the edges, so that the carrots end up looking like the ones you buy at the grocery store.

Typically potatoes take longer to cook than carrots. To make sure the vegetables are finished at the same time, cut the potatoes smaller to speed their roasting along.