Mission Impossible
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After so many years of cooking I never thought it will come a day when I'm not able to roast some....carrots. Yes, it happened today. On my way home I bought some fresh nice looking carrots. I wanted to make roast cumin carrots puree for dinner with some meat. So, I peeled, chopped in bigger pieces and placed them in a tray, covered with aluminium foil and start baking at 200 degrees C. After 1/2 hour, when I knew it supposed to be quite ready, they were still hard like stone. I checked again the temperature, just in case I didn't set it right (a very slim chance) and it was okay. I put the tray back in the oven for another 1/2 hour. After that....surprise, same stones with the same colour, nothing changed. At this point I got a bit frustrated, saying that's not possible. After another 2 hours in the oven, the carrots from edge of tray were burned and chewy outside and hard in the middle, and the ones from the middle of the tray were hard as a rock and white colored.
I don't know how they grow them, how they keep them, but I can't cook them, nor to eat them with my family. I'm going to dig into this problem to see what I will found out.
Here are the carrots after more that 3 hours in the oven:
