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.