Vegetables with kamado; tasty and tender! Discover the recipe for carrots with kamado.
Hardware
- Cast iron casserole dish
- QUATRO L or QUATRO M
Ingredients
For 6 people:
- Whole carrots (600 gr)
- Salted butter (75gr)
- 1 small glass of water
- 1 tablespoon sugar
- 1 tablespoon cumin seeds
- 1/2 teaspoon black pepper
- Thyme & Rosemary
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 that your kamado barbecue is ready to use. Install the Split & Mix with the stainless steel grates or cast iron half-moons.
Prepare the carrots:
Wash and scrape the carrots.
If you wish, you can cut them into slices.
Put them in the casserole:
Sprinkle with butter and cover with water.
Add the sugar, cumin seeds and black pepper.
Cooking:
Cover and simmer for 45 minutes until tender.
Did you know?
Why is it said that “carrots make you lovable”?
“To make the donkeys move forward, we had to show them the carrot. The donkeys who were stubborn, moved forward when we showed them the carrot so it was said that it made them lovable”
How to cook carrots successfully with kamado?
Here are some tips for cooking carrots on the barbecue kamado to maximize their flavor and obtain a perfect texture:
1 – Choosing and preparing 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 rounds.
To peel or not? : you can leave the skin on if you prefer, but it is recommended to wash them well to remove any trace of soil.
If not, peel them before cooking.
Precooking : To prevent carrots from remaining tough inside, you can pre-cook them slightly by blanching them in boiling water for 3 to 5 minutes.
This step is optional but helps to achieve a softer texture.
2 – Seasoning before cooking:
Oil : Coat carrots with oil (olive oil, sunflower oil) to prevent them from sticking to the grill and to facilitate 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 taste.
3 – Cooking technique:
Medium to High Heat : Preheat the barbecue to medium to high heat.
You don’t want the heat to be too strong to avoid burning the outside of the carrots before they’re tender on the inside.
Direct or indirect cooking : Grill carrots directly on the grill to achieve grill marks and light caramelization.
You can also cook them in indirect cooking by wrapping them in aluminum foil for a smoother and even cooking. You can also use the baffles on the kamado to move the heat source away from the carrots.
Cooking time : Depending on their size and pre-cooking, carrots take between 10 and 20 minutes to cook on the barbecue.
Turn them regularly so that they cook evenly and avoid burns.
4 – Finishing:
Sauce or glaze : To add flavor, you can brush the carrots with a honey, butter, or balsamic vinegar-based glaze during the last few minutes of cooking.
This will add a touch of sweetness and a nice gloss.
Tenderness Test : To check for doneness, prick the carrots with a fork or knife.
They should be tender but still slightly firm (al dente).
5 – Service:
Serve your grilled carrots as a side dish with grilled meat or fish, or as a main course for a vegetarian meal.
Add a splash of lemon or fresh herbs before serving for freshness.
These tips will ensure that your BBQ carrots are caramelized, tender, and rich in flavor!