Slow-Cooked Whole Carrots

100 Recipes by America's Test Kitchen (#63 p210)

Use carrots that are 3/4 to 1 1/4 inch at the thick end.
Resting the carrots for 20 minutes in warm water activates an enzyme which strengthens the pectin in the carrots, creating an effect called persistent firmness. This allows you the long cooking time necessary to fully cook the carrots and create an integral glaze without getting soft, mushy carrots at the end.
The parchment round traps heat so the carrots cook evenly on top without any manual turning, but unlike a lid, it allows just the right amount of steam to escape so the water can cook down. Cooking it down instead of pouring it off lets you make a nice, flavorful glaze.
Make a Cartouche
  • Cut a 10 1/2-inch circle of parchment with a 1/2 inch hole in the center.
To do this, fold 12-inch square parchment in half, then quarters to make a 6 inch square. One of the four corners is the center of the paper. Fold diagonally into a triangle, through that central corner, then fold again. Cut 1/4 inch off that central corner to make a 1/2 inch wide hole in the middle. Cut straight across 5 inches up from that hole.
Precook for Persistent Firmness
Bring to simmer in a 12-inch skillet.
3 c water
1 T butter
1/2 t salt
  • Remove pan from heat.
  • Add carrots in single layer.
  • Place parchment round on top.
  • Cover with a lid and let stand for 20 min.
12 carrots (1 1/2 to 1 3/4 lbs total, 3/4 - 1 1/4 inch at the thickest), peeled
Finish Cooking
  • Remove lid from skillet.
  • Bring to simmer over high heat.
  • Reduce to med-low and simmer until almost all water evaporated, carrots very tender, 45 min.
Glaze
  • Discard parchment.
  • Increase to med-high, shaking frequently, until lightly glazed and no water remains, 2-4 min.
  • Transfer to platter and serve.