SLOW-COOKED WHOLE CARROTS
PG tested
Hate mushy or waterlogged carrots? Well, then these are for you. A nutty and piquant relish finishes this side dish on a high note.
3 cups water 1 tablespoon unsalted butter
½ teaspoon table salt 12 carrots (1½ to 1¾ pounds), peeled
Make a cartouche by cutting a square of parchment paper into an 11-inch circle with an 1-inch hole in the center.
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 cartouche on top of carrots. Cover skillet and let sit for 20 minutes.
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.
Serves 4 to 6
Pine Nut Relish
Pine nuts burn easily, so be sure to shake the pan frequently while toasting them.
⅓ cup pine nuts, toasted
1 shallot, minced 1 tablespoon sherry vinegar
1 tablespoon finely chopped fresh parsley 1 teaspoon honey ½ teaspoon finely chopped fresh rosemary
¼ teaspoon smoked paprika
¼ teaspoon table salt Pinch cayenne pepper Combine all ingredients in a bowl.
Makes about ¾ cup.