Boiling carrots robs them of their natural sweetness, according to celebrity chef Jamie Oliver. He advocates a different technique: cooking carrots in a cartouche, or "in the bag," using parchment paper or tin foil to seal in moisture and flavor.
Why Boiling Falls Short
Carrots are a staple of British cuisine, often appearing alongside a Sunday roast. Many people simply boil them, relying on salt, pepper, and gravy for taste. However, carrots are naturally rich in flavor, and boiling causes them to lose some of their sweetness. Oliver's method avoids this by allowing the carrots to baste in their own juices.
The Cartouche Method
Oliver recommends washing carrots with their tops still on, placing them in a foil or parchment parcel, and seasoning generously. He brushes egg wash on the edges to seal the parcel. The carrots are then roasted on a slim baking tray at 200°C for about 45 minutes. This technique requires no additional water, oil, or spices—the carrots cook in their own steam, reinforcing their natural flavor.
Reactions and Versatility
Oliver shared a video of the method online, prompting positive reactions. One viewer commented, "This is wonderful," while another said, "Definitely taking them to another level." The chef noted that the cartouche method works for other vegetables and even fish, making it a versatile kitchen technique.
Perfect for Christmas
Oliver has a special recipe for Christmas carrots on his website, providing simple instructions for festive meals. The method ensures carrots stay succulent and flavorful, a welcome addition to any holiday table.
