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 carrots in warm water before cooking them firms up the vegetable’s cell walls so that they can be cooked for a long time without falling apart. We also top the carrots with a cartouche (a circle of parchment that sits directly on the food) during cooking to ensure that they are evenly cooked from end to end.
https://www.americastestkitchen.com/recipes/8191-slow-cooked-whole-carrots?referrer=book_2jFW09B6FAqyM6qQWIVRkD
3 c. water
1 Tbsp unsalted butter
1/2 tsp salt
12 carrots (1 1/2 to 1 3/4 pounds), peeled
BEFORE YOU BEGIN
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 (see related content).
1
INSTRUCTIONS
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.
