Agreed. I've made it three or four times, both with and without coring the carrots. I've also done it with and without carotene butter. I found the difference to be noticeable, but only because I was looking for it. I thought it was quite minimal. One thing I've been playing with lately is adding of various spice mixes to the pressure cooking step. I find a good garam masala comes through nicely and is incredibly aromatic. Also, topping it with a dash of coconut milk and tarragon is very refreshing, without taking away from the intense carrot flavor. This recipe is very forgiving when it comes to adding your own spin on it.
