Weekend Recipe: Slow-Cooked Whole Carrots

Don't raise your eyebrows at the over 45-minute simmering time -- the two-part cooking technique ensures that the carrots don't turn to mush. The folks at Cook's Illustrated recommends using carrots that measure 3/4 to 1 1/4 inches across at the thickest end.

Photo courtesy of Cook's Illustrated

Slow-Cooked Whole Carrots
Serves 4 to 6

3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
12 carrots (1 1/2 to 1 3/4 pounds), peeled

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.

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.

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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