Glazed Carrots Cooks Illustrated Style Recipe 455 Food

SLOW-COOKED WHOLE CARROTS (COOK'S ILLUSTRATED)

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.

GLAZED CARROTS, COOKS ILLUSTRATED STYLE RECIPE - (4.5/5)

Steps:

• Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.