Slow Cooked Whole Carrots Cooks Illustrated Recipes

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SLOW-COOKED WHOLE CARROTS (COOK'S ILLUSTRATED)



Slow-Cooked Whole Carrots (Cook's Illustrated) image

This cooking method creates "persistent firmness", so that the carrots do not overcook at the thinner ends - so says CI.

Provided by duonyte

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

parchment paper
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
12 carrots, peeled (1 1/2 to 1 3/4 lbs, see note)

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.

SLOW-COOKED WHOLE CARROTS RECIPE - (4.4/5)



Slow-Cooked Whole Carrots Recipe - (4.4/5) image

Provided by DreiFromBK

Number Of Ingredients 7

Serves 4 to 6
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).
Ingredients
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
12 carrots (1 1/2 to 1 3/4 pounds), peeled

Steps:

  • 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.

SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA



Slow Cooked Brisket with Brown Sugar, Carrots and Gremolata image

There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 17

One 3- to 4-pound second-cut or point-cut brisket, preferably in one piece
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large shallots, sliced lengthwise
12 large cloves garlic
1 pound small carrots, halved lengthwise
1/4 cup dark brown sugar
1/4 cup red wine vinegar
5 cups beef stock
2 tablespoons mayonnaise
3 tablespoons grainy mustard
2 teaspoons coriander seeds, lightly crushed
1 teaspoon plus 2 tablespoons extra virgin olive oil
1 cup flat-leaf parsley leaves, stemmed
2 large cloves garlic, minced
Zest and juice from 1 large lemon
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
  • Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
  • Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
  • Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
  • Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.

GLAZED CARROTS, COOKS ILLUSTRATED STYLE RECIPE - (4.5/5)



Glazed Carrots, Cooks Illustrated Style Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 7

1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1/2 teaspoon table salt
3 tablespoons granulated sugar
1/2 cup low-sodium chicken broth
1 tablespoon unsalted butter , cut into 4 pieces
2 teaspoons lemon juice
Ground black pepper

Steps:

  • Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE



Slow-Roasted Carrots With Brown-Butter Vinaigrette image

Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten carrots" served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.

Provided by Mark Bittman

Categories     weekday, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

2 pounds large carrots
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter,plus 3 extra tablespoons for roastingthe carrots
2 cardamom pods
2 star anise
Salt and freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons chervil leaves orchopped fresh parsley

Steps:

  • Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
  • Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
  • Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
  • Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 34 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 669 milligrams, Sugar 11 grams, TransFat 1 gram

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