Slow Cooked Whole Carrots Recipe 445 Recipes

SLOW-COOKED CARROTS

Steps:

• Fold a 10" square piece of parchment paper in half, then into quarters.
• With the openings at the top and right sides, fold the bottom right corner to the top left corner.
• Make another smaller narrow triangle by folding the right side over the left.
• Cut off 1/4 inch at the bottom (narrow portion) to create a hole. Cut the top off at around 4 inches from the hole (for a 10" skillet).
• Bring the water, butter, thyme and salt to a simmer in a 10-inch skillet over high heat. Remove from heat and place the carrots in the pan in a single layer, alternating ends for a better fit. Place the parchment paper over the carrots, then cover the pan with a lid or a sheet pan and let stand for 20 minutes .
• Remove lid from the skillet (leaving parchment in place) and bring to a simmer over high heat. Reduce heat and simmer until there is almost no liquid remaining, which should take about 45 minutes. Remove and discard the parchment lid and continue to cook on high heat until a glaze forms from the remaining liquid, just a few minutes longer.
• Season to taste and garnish with fresh herbs.

SLOW-COOKER CITRUS CARROTS

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley, if desired.

SLOW-COOKED WHOLE CARROTS (COOK'S ILLUSTRATED)

Steps:

• Cut a 12 inch circle from the parchment paper. Cut a small circle in the center Choose carrots that measure 3/4 to 1 1/4 in across the thickest end.
• Bring water, butter and salt to a simmer in a 12-inch skillet over high heat.
• Remove from heat, add carrots in a single layer, and place parchment round on top of the carrots. Cover skillet with lid and let stand for 20 minutes.
• Remove lid from skillet, leaving the parchment round in place, and bring to a 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 caarrots, shaking pan frequently, until they are lightly glazed and no water remains in skillet, 2 to 4 minutes longer. Transfer to platter and serve.