Quick Cooked Carrots with Orange and Pistachios

Name: Quick Cooked Carrots with Orange and Pistachios
Yield: Serves 3 to 4
Ingredients: 1 pound, medium carrots, peeled, ends trimmed, and sliced on the diagonal 1/4-inch thick; 1/4 cup, fresh squeezed orange juice; 1 teaspoon, orange zest; 2 tablespoons, unsalted butter; 1 tablespoon, granulated sugar; 1/2 teaspoon, table salt; 1/4 cup, shelled pistachios, toasted; , Ground black pepper; 1 tablespoon, minced fresh parsley leaves

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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.

SERVES3 to 4

TIME30 minutes

WHY THIS RECIPE WORKS

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...

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