Stop boiling carrots as Jamie Oliver shares 'sweet and succulent' cooking method

Jamie Oliver has suggested one method for cooking carrots - and it is not boiling them. Carrots are one of the most popular vegetables for Brits to buy and eat every week. Not only are they packed full of amazing nutrients, but they are a staple of so many classic British dishes, such as a Shepherd's Pie or a Sunday Roast. But according to Jamie, boiling them isn't the go-to way to cook carrots.

Although they are relatively easy to prepare and cook, carrots can easily become overcooked and soggy if they are not done right. When you are boiling them, it can be hard to know when to stop and sometimes we take it too far and ruin our carrots. However, famed chef Jamie shared his method for cooking carrots, and they come out delicious every time.

Jamie recommends cooking carrots in a Cartouche. In other words, you should cook them "in the bag" for the best results. This method helps to lock in the delicious carrot flavours that we too often lose when we boil them in a pot with just water.

There is no need to add anything, either, as this method allows the carrots to baste themselves in their own juices, enhancing the amazing flavour.

After washing the carrots with the tops still on, he places them in a foil parcel, making an envelope shape to encapsulate the vegetables. He seasons them generously as they are placed in the centre of the parcel, and before closing it up, he brushes egg wash onto the edges to help seal it.

He then simply places it on a slim baking tray and roasts the carrots for approximately 45 minutes at 200C. Once they are taken out of the oven, they are succulent and full of flavour, with not much effort beforehand.

After the video was posted on Jamie's social media channels, people took to the comments section to share their thoughts. One person wrote, "This is wonderful. Can you use the method on other vegetables?"

Another shared: "Definitely taking them to another level."

While this works wonders for carrots, the method can indeed be used for other vegetables and even fish.