Slow Cooked Whole Carrots Recipe 445

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SLOW-COOKED WHOLE CARROTS (COOK'S ILLUSTRATED)



Slow-Cooked Whole Carrots (Cook's Illustrated) image

This cooking method creates "persistent firmness", so that the carrots do not overcook at the thinner ends - so says CI.

Provided by duonyte

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

parchment paper
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
12 carrots, peeled (1 1/2 to 1 3/4 lbs, see note)

Steps:

  • Cut a 12 inch circle from the parchment paper. Cut a small circle in the center Choose carrots that measure 3/4 to 1 1/4 in across the thickest end.
  • Bring water, butter and salt to a simmer in a 12-inch skillet over high heat.
  • Remove from heat, add carrots in a single layer, and place parchment round on top of the carrots. Cover skillet with lid and let stand for 20 minutes.
  • Remove lid from skillet, leaving the parchment round in place, and bring to a simmer over high heat.
  • Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round.
  • Increase heat to medium-high, and continue to cook caarrots, shaking pan frequently, until they are lightly glazed and no water remains in skillet, 2 to 4 minutes longer. Transfer to platter and serve.

SLOW-COOKED WHOLE CARROTS RECIPE - (4.4/5)



Slow-Cooked Whole Carrots Recipe - (4.4/5) image

Provided by DreiFromBK

Number Of Ingredients 7

Serves 4 to 6
Use carrots that measure 3/4 to 1 1/4 inches across at the thickest end. The carrots can be served plain, but we recommend topping them with one of our relishes (see related content).
Ingredients
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
12 carrots (1 1/2 to 1 3/4 pounds), peeled

Steps:

  • 1. Fold 12-inch square of parchment paper into quarters to create 6-inch square. Fold bottom right corner of square to top left corner to create triangle. Fold triangle again, right side over left, to create narrow triangle. Cut off 1/4 inch of tip of triangle to create small hole. Cut base of triangle straight across where it measures 5 inches from hole. Open paper round. 2. Bring water, butter, and salt to simmer in 12-inch skillet over high heat. Remove pan from heat, add carrots in single layer, and place parchment round on top of carrots. Cover skillet and let stand for 20 minutes. 3. Remove lid from skillet, leaving parchment round in place, and bring to simmer over high heat. Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round, increase heat to medium-high, and continue to cook carrots, shaking pan frequently, until they are lightly glazed and no water remains in skillet, 2 to 4 minutes longer. Transfer carrots to platter and serve.

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