[Sca-cooks] Cooking methods for carrots

[Elaine Koogler]

And then, from Urtatim's web page, there's the recipe for Jazr...I've served
it at several of our Middle Eastern feasts with great success!  The carrots
are cut up, boiled in salted water and then sauteed in a mixture of oil,
vinegar, garlic and crushed caraway or cumin seeds. Urtatim got the recipe
from David Waine's "In a Caliph's Kitchen" and states that it's 13th c.
Moroccan. She posits that it could be in the Anonymous Andalusian cookbook.

Kiri

On Tue, Aug 17, 2010 at 3:43 PM, Robin Carroll-Mann
<rcarrollmann at gmail.com>wrote:

> I just got an email from a lady who took my Spanish cookbook class at
> Pennsic.  I had mentioned roast carrots, and she wanted to know if
> there was a recipe in de Nola.  I thought others might be interested
> in my reply:
>
> No, the "Libro de Guisados" does not have a recipe for roasted
> carrots.  The only mention of carrots it contains is #119 Cazuela
> Moji, which is a recipe for an eggplant casserole that says at the end
> that same recipe can be made with chard or carrots.
>
> Roast carrots are mentioned in the "Arte de Cortar", a 1423 carving
> manual which has not (to my knowledge) been translated into English.
> It says that carrots roasted in the coals should have their skins
> removed by hand -- no knife necessary -- and be cut into quarters.
> The 16th century "Libro de Agricultura" by Gabriel Alonso de Herrera
> goes into more detail.  I'm looking at the 1551 edition online.
> Here's a quick and dirty translation of the relevant section:
>
> "and they are very good roasted on the coals and well cleaned and cut
> small and with oil and salt and vinegar and with cinnamon it makes a
> very fine salad, stirring it with some leaves of parsley and mint."
> http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533701960
> (see image #251)
>
> Herrera mentions other cooking methods.  Stewed/boiled carrots are
> good as a treatment for dropsy.  Carrots are also good fried, coated
> either with flour or with a thin, liquid "dough" (I assume this means
> what we would today call a batter).  They make a good lectuary (a
> medicinal kind of preserves).  They can be either fried or par-boiled
> in a small amount of water, then cooked whole in honey or sugar.  Or
> chopped, or even mashed, then mixed with cinnamon, ginger, or other
> good spices.  He adds that the light-colored carrots are better than
> the red ones for this purpose, as they're more tender.
>
> Platina (15th c. Italian) has a recipe for roasted carrots called
> "Cariota".  You'll find a translation of it on the website of the
> Carrot Museum, which is itself and interesting and useful resource.
> http://www.carrotmuseum.co.uk/history3.html
>
> Brighid ni Chiarain
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