Vegetables on the kamado; tasty and tender! Discover the recipe for carrots on the kamado.
Equipment
Ingredients
For 6 people :
- Whole carrots (600 g)
- Salted butter (75g)
- 1 small glass of water
- 1 tablespoon of sugar
- 1 tablespoon of cumin seeds
- 1/2 teaspoon of black pepper
- Thyme & Rosemary
The steps
Step 1 : light the kamado
Heat your kamado by placing charcoal in the bottom and lighting it. Once a layer of embers has formed and the temperature is 180°, you know your kamado barbecue is ready to use. Set up the Split & Mix with the stainless steel grids or the cast iron half-moons.
Step 2 : prepare the carrots
Dans un grand bol, mélangez les fruits avec le sucre, le jus de citron et la cannelle si vous aimez cette épice. Disposez le mélange de fruits dans une poêle en fonte.
Step 3 : put them in the casserole
Sprinkle with butter and cover with water. Add the sugar, cumin seeds, and black pepper.
Step 4 : cooking the carrots on the kamado
Cover and let simmer for 45 minutes until they are very tender.
How to successfully cook carrots on the kamado?
Here are some tips for cooking carrots on a kamado barbecue to maximise their flavour and achieve a perfect texture :
1 - Choosing and preparing the carrots :
Choose carrots of similar size : for even cooking, opt for carrots of similar size. If they are large, cut them in half lengthwise or into thick slices.
Peel or not ? : you can leave the skin on if you prefer, but it is recommended to wash them well to remove any traces of dirt. Otherwise, peel them before cooking.
Pre-cooking : To prevent the carrots from remaining hard inside, you can lightly pre-cook them by blanching them in boiling water for 3 to 5 minutes. This step is optional but helps achieve a more tender texture.
2 - Seasoning before cooking :
Oil : Coat the carrots in oil (olive oil, sunflower oil) to prevent them from sticking to the grill and to aid browning.
Spices and herbs : You can season your carrots with salt, pepper, garlic, cumin, thyme, rosemary, or honey for a sweet touch. Adding fresh herbs just before serving also enhances the flavour.
3 - Cooking technique :
Medium to high heat : Preheat the barbecue to medium to high heat. You do not want the heat to be too strong to avoid burning the outside of the carrots before they are tender inside.
Direct or indirect cooking : Grill the carrots directly on the grill to achieve grill marks and a slight caramelisation. You can also cook them using indirect heat by wrapping them in aluminium foil for a gentler and more even cooking. You can also use the kamado deflectors to keep the heat source away from the carrots.
Cooking time : Depending on their size and pre-cooking, the carrots take between 10 and 20 minutes to cook on the barbecue. Turn them regularly to ensure they cook evenly and avoid burning.
4 - Finishing :
Sauce or glaze : To add flavour, you can brush the carrots with a glaze made from honey, butter, or balsamic vinegar during the last few minutes of cooking. This will add a sweet touch and a lovely shine.
Tenderness test : To check for doneness, pierce the carrots with a fork or knife. They should be tender but still slightly firm (al dente).
5 - Serving :
Serve your grilled carrots as a side with grilled meats or fish, or as a main dish for a vegetarian meal. Add a touch of lemon or fresh herbs before serving for extra freshness.
These tips will help you achieve well-caramelised, tender, and flavourful barbecue carrots!