After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture.
How do I harden the soft mushy carrots after a slow braise?
I don't think frying them would help, maybe broiling them?
I am not looking to "un-cook" the carrots, just change the texture. Like grilling pineapple would cause it to dry and become more rigid.
Best Answer
Your only option is to cook them separately from the braise, then add them when plating. That way, you can maintain the consistency that you like. There is no way to firm them up after they've been cooked through. If you like the flavor that braised carrot adds, do both...some carrot in the braise, some carrot cooked as you like for serving.