Appears in Cook's Illustrated March/April 1996
Braising, followed by sautéing in the same pan, produces carrots that are sweet, bright orange, and tender-crisp.
We were looking for a crisp-tender, slightly sweet, bright orange cooked carrot recipe that was easy to prepare. After trying boiling, steaming, microwaving, and braising, we found that the best method for our cooked carrot recipe was a com...