Carrots - Whole, slow-cooked

By kathryns

Use carrots that measure 3/4 to 1 1/4 inches across at the thickest end. The carrots can be served plain, but we recommend topping them with one of our relishes (Pine nut relish included below)

Ingredients

• Relish:
• 3 cups water
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 12 carrots (1 1/2 to 1 3/4 pounds), peeled
• 1/3 cup pine nuts, toasted
• 1 shallot, minced
• 1 tablespoon sherry vinegar
• 1 tablespoon minced fresh parsley
• 1 teaspoon honey
• 1/2 teaspoon minced fresh rosemary
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• Pinch cayenne pepper

Details

Servings 4
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

1. 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.

2. 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.

3. 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.

Relish: Combine all ingredients in a bowl.