Comments on: Sweet Chipotle Carrots

By: Kip

Kip — Mon, 29 Mar 2010 23:57:13 +0000

Are the chipotles in oil? If so, I'd use that in place of the olive oil… or cut the chilis small and just wrap them up in foil with the carrots maybe?

By: donkeylover

donkeylover — Mon, 29 Mar 2010 03:19:37 +0000

i don't have chipotle chili powder, but i do have a jar of chipotle's in the fridge. how would you go about using canned chili's in this recipe?

By: Kip

Kip — Sun, 15 Nov 2009 14:32:16 +0000

I generally use a very sharp knife or a mandolin, but your way works too. As I said in the recipe, it's only for aesthetics so you could well serve this with the carrots cut differently.

By: anon

anon — Sun, 15 Nov 2009 09:43:41 +0000

How do you cut the carrots so thinly? I've tried, but I usually end up frustrated and decide to cut them some other way. What I usually do is cut the carrot in half down the middle, put one half flat side down and cut in strips down the length of the carrot.

By: Kip

Kip — Sun, 15 Nov 2009 07:32:16 +0000

I generally use a very sharp knife or a mandolin, but your way works too. As I said in the recipe, it's only for aesthetics so you could well serve this with the carrots cut differently.

By: anon

anon — Sun, 15 Nov 2009 02:43:41 +0000

By: Kip

Kip — Fri, 19 Sep 2008 07:55:01 +0000

That’s what I was thinking, about the serving platform I mean I think the carrots were a little too thick and I’ll set my mandolin to slice thinner next time. The thickness sort of made it hard to keep the whole thing together… An alternative could be to lattice the carrots for the top of a casserole or something similar?

By: Jude

Jude — Fri, 19 Sep 2008 06:24:02 +0000

I like carrots braised, too. Cool flavoring combo… Cumin and chiles have a natural affinity with carrots methinks.
Lattice carrots sounds like an elegant serving platform