Slow Cooked Whole Carrots Cooks Illustrated Food

SLOW-COOKED CARROTS

Steps:

• Fold a 10" square piece of parchment paper in half, then into quarters.
• With the openings at the top and right sides, fold the bottom right corner to the top left corner.
• Make another smaller narrow triangle by folding the right side over the left.
• Cut off 1/4 inch at the bottom (narrow portion) to create a hole. Cut the top off at around 4 inches from the hole (for a 10" skillet).
• Bring the water, butter, thyme and salt to a simmer in a 10-inch skillet over high heat. Remove from heat and place the carrots in the pan in a single layer, alternating ends for a better fit. Place the parchment paper over the carrots, then cover the pan with a lid or a sheet pan and let stand for 20 minutes .
• Remove lid from the skillet (leaving parchment in place) and bring to a simmer over high heat. Reduce heat and simmer until there is almost no liquid remaining, which should take about 45 minutes. Remove and discard the parchment lid and continue to cook on high heat until a glaze forms from the remaining liquid, just a few minutes longer.
• Season to taste and garnish with fresh herbs.

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.

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

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.