okay but next time when you're pretending to do the words like mouthing them at the start say the wrong vegetable and see if anyone notices like say "heres how to cook parsnips like a chef" and the voiceover says "garlic" I think I would notice because I said to do it but some people might not notice
My youngest loves Vichy carrots – even with just water and a bit of butter they come out delicious, so easy to make and to control the consistency. I’m sure this is very good, but the simple version is already good.
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Looks like ginger was also added. I would use honey instead of sugar.
Thanks. I just found out i really dont like staranis. I really liked the cartouche though. It was very crispy after 10 minutes by 220° in the oven
oh yum. love carrots. gonna try this at home now
the rare carratouche
I have a bundle of carrots waiting for something special to do. ☺️
I can’t NOT stress enough how much the trick of cooking them in their water makes a difference
I really like this. 💕
Star anise are strong and shouldn't be on top of anything because you can't eat it.
CARTOUCHE
YOUR CARTOUCHE DOESNT HAVE A HOLE IN THE CENTRE
Was the intro ai generated? Or am I just nust?
Wow that hair line is looking natural man! They did a terrific job. Props to those hair saints of istanbul
Non-functional garnish?? Shame
I knew in my heart that this recipe was going to involve a cartouche
.. I swear most chefs cop out with either copious amounts of butter, or copious amounts of garlic 😂
I tried this except I didn't have star anise so I used arak/raki (the Balkan and middle eastern anise liquor). It paired wonderfully with the carrot!
I need a replacement for the carrot juice tho since I didn't have that too and I added an unacceptable amount of sugar to compensate
How do you decide between using a cartouche or a lid?
Can you do the same with other fruits
okay but next time when you're pretending to do the words like mouthing them at the start say the wrong vegetable and see if anyone notices like say "heres how to cook parsnips like a chef" and the voiceover says "garlic" I think I would notice because I said to do it but some people might not notice
Have you ever thought about the millions of microplastics going into your food every time you do a cartouche?
I would be impressed without butter and cartuche
Delicious
My youngest loves Vichy carrots – even with just water and a bit of butter they come out delicious, so easy to make and to control the consistency.
I’m sure this is very good, but the simple version is already good.