Slow-Cooked Whole Carrots (Cook'S Illustrated) – a delicious recipe with parchment paper, water, unsalted butter, salt, carrots. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Bring water, butter and salt to a simmer in a 12-inch skillet over high heat.
3
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.
4
Remove lid from skillet, leaving the parchment round in place, and bring to a simmer over high heat.
5
Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round.
6
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.
148
kcal
Calories
3
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: parchment paper, 3 cups water, 1 tablespoon unsalted butter, 1/2 teaspoon salt, and more.
Yes, Slow-Cooked Whole Carrots (Cook'S Illustrated) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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