Carrots. I buy the already peeled baby ones. If I have to peel the damn things, they stay in the refrigerator until they become either a) a contemporary still-life in ice or b) a voting republic.
*BWAHAHAHAH* LIBERTÉ! ÉGALITÉ! BETA CAROTENE!
So going in my quotes file.
All of this is now cooking in our pan.
Back up for those of us on the cooking short bus: are we sautéing these in oil, or is there some sort of liquid we're simmering these in, or what? I mean, I'm visualizing a large frying pan with the chopped onion, a bay leaf, maybe some sliced ginger or crushed/sliced garlic, a handful or two of pealed baby carrots, and some green leafies all sitting in a thin layer of olive oil. The onions have already expressed some juice because they got there first and do that quickly; the carrots are slowly joining in. Otherwise there's no fluid/sauce yet, and one has to keep stirring to coat the bulkier bits and transmit the heat evenly. Am I on the same page?
I'm struck that in my very meagre cooking knowledge the carrots aren't going to cook very much in this scenario as described because they're much bulkier than everything else, which will burn before the carrots get enough calories of heat to soften.
See, this is why comments are useful. I will be amending the above to point out that the carrots should be at the very least quartered (which with the baby carrots looks a bit like a julienne). Other than that you're right. We have the beginnings of something.
*BWAHAHAHAH* LIBERTÉ! ÉGALITÉ! BETA CAROTENE!
So going in my quotes file.
All of this is now cooking in our pan.
Back up for those of us on the cooking short bus: are we sautéing these in oil, or is there some sort of liquid we're simmering these in, or what? I mean, I'm visualizing a large frying pan with the chopped onion, a bay leaf, maybe some sliced ginger or crushed/sliced garlic, a handful or two of pealed baby carrots, and some green leafies all sitting in a thin layer of olive oil. The onions have already expressed some juice because they got there first and do that quickly; the carrots are slowly joining in. Otherwise there's no fluid/sauce yet, and one has to keep stirring to coat the bulkier bits and transmit the heat evenly. Am I on the same page?
I'm struck that in my very meagre cooking knowledge the carrots aren't going to cook very much in this scenario as described because they're much bulkier than everything else, which will burn before the carrots get enough calories of heat to soften.
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