Slow-Cooked Whole Carrots (Cook's Illustrated)

"This cooking method creates "persistent firmness", so that the carrots do not overcook at the thinner ends - so says CI."
 
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photo by Jostlori photo by Jostlori
photo by Jostlori
Ready In:
1hr 30mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. Wow. Who would know? This is the best prep method I've ever seen for carrots. Yes, you have to plan in advance, but the time is worth spending. The carrots were soft, yet firm in a very paradoxical way. Flavor was amazing. This just might be my new go-to way of preparing carrots. Thanks for sharing!
     
  2. I was so amazed how good these carrots tasted. Very full of flavor. Soft but not mushy. Aromatic. This cooking method transformed a boring side into the highlight of our meal, something that took the entire family by surprise.
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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