So I am trying to come up with some new ways of cooking things and I saw some recipes for salt baked carrots. The one I tried said to 'immerse' the carrots in the salt, with additional flavourings such as thyme and rosemary, and simply bake for 30 mins.
I got them out, brushed them off and tasted one - very, very salty.
One possible problem is I can only get old carrots here so I peeled them before ensalting, but the recipe called for young heritage carrots, scrubbed but not peeled, then once cooked you can rub the skins off. I don't like to waste food so do you chaps have any ideas before my next attempt?
Salt Baked Carrots
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