The question today was: what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transforms into brown butter. We would eliminate a par-cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream, and salt into a pan. I covered the pan and cooked the carrots on medium-high. When I heard sizzling, I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots, turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness. The next questions we ask: what can be the carrots and what flavors can we add to our cream?
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