Cookaholics Bulletin Board

Made both of these today and have to say, the Carrots are the best, most delicious carrots we have EVER had. Really tasty and really easy. The Latkes were a tad fussy but overall really delicious. Both are keepers and going into rotation. Happy to post recipes if anyone is interested.

Int4erested, especially in the carrot. Always trying to get the family to eat more of them!

Thanks so much, Nancy. I'll definitely be trying the carrots this week. It feels like I've made the CI Glazed Carrots recipe about a thousand times

(And that recipe came right up online without any of it greyed out!)

Emilie

p.s. Did you try any of the relish recipes associated with it?

(And here it is for anyone else who also wants to try it: http://www.cooksillustrated.com/recipes/8191-slow-cooked-whole-carrots)

Emilie,
We ate them "as-is", aka naked, and they were the most incredibly delicious carrots that we can't imagine needing a topping. But Becca Porter swears by that topping so, there ya go!

Thanks, we have beautiful carrots in our garden right now. I usually sous vide them, but not planning to sous vide soon.

I don't know how I overlooked this recipe in the magazine, I love carrots and will definitely try this one.

Yes, I've made them twice with the green olive relish. The salty tangy pairs really well with the sweet meaty carrots.

I haven't picked up the magazine in a while, thanks for posting. Must try these. Like Emilie the CI glazed carrots are a staple in our house.

Alina, I would love to hear how they compare to sous vide carrots. Please do report back with your opinion

If you really want to punch up the glaze in that CI recipe for carrots, try adding a ¼-cup of Jack Daniels to it!! Amazing!