Slow-Cooked Whole Carrots

Name: Slow-Cooked Whole Carrots
Yield: Serves 4 to 6
Ingredients: 3 cups, water; 1 tablespoon, unsalted butter; 1/2 teaspoon, salt; 12 , carrots (1 1/2 to 1 3/4 pounds), peeled

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Appears in Cook's Illustrated January/February 2015, America's Test Kitchen TV

Side Dishes

Vegetables

Vegetarian

Who would ever slow-cook whole carrots for an hour? We would—if the results were superbly concentrated flavor and dense, meaty texture from end to end.

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

We wanted a technique for cooking whole carrots (currently a popular restaurant dish) that would yield a sweet and meltingly tender vegetable from one end to the other without the carrots becoming mushy or waterlogged. Gently “steeping” the...

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