My kids usually prefer their carrots whole and raw, but they tried this recipe and didn’t like either the slow-cooked carrots or the Pine Nut Relish. As an adult, the carrots were tender and evenly cooked. The relish was delicious, though something tasted slightly off. I couldn’t put my finger on exactly what it was. 1-1/2 hours was a long time to dedicate to a side-dish, but it was more clock time than hands-on cooking time. Because of kids reaction and long cooking time, I doubt that I will make this recipe again. 3-1/2 stars.
- The preparation of the parchment lid was a bit difficult to understand, but Chris Kimball’s website had a detailed diagram. Also, I included a picture of the end result.
- I didn’t do a perfect job peeling the carrots, and small pieces of peel that remained turned dark and unattractive. I don’t think it affected the taste, but the presentation suffered.
- The original recipe calls for leaving the carrots whole, but I cut them in half length-wise just before serving.
- Chriss Kimball does have a few other relishes to try; Green Olive and Golden Raisin Relish, Onion-Balsamic Relish with Mint, Red Pepper and Almond Relish.
Rating: 3-1/2 star.
How much work? Medium.
How big of a mess? Low/Medium.
Start time: 4:30 PM. End time: 6 PM.
Slow-Cooked Carrots Ingredients:
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
12 carrots (1-1/2 to 1-3/4 pounds)
- Prepare you parchment lid by folding 12″-square piece of parchment into quarters creating a 6″-square. Fold the bottom-right corner over to meet the top-left corner; creating a triangle. Fold one more time; right to left; creating a narrower triangle. Cut off 1/4″ of the tip of the triangle (opening a small hole in the center). Measure 5″ from the hole along both edges and cut straight across. (See photo below). Open up paper.
- Peel carrots. Put 12″-skillet over high burner; add 3 cups water, 1 tablespoon butter, 1/2 teaspoon salt. Bring up to a simmer, then remove skillet from burner. Add carrots in a single layer, placing parchment round on top of carrots. Then put a regular skillet cover on top of everything; allowing to stand for 20 minutes.
- Remove the lid, but leave the parchment, place over high burner until simmering. Reduce burner to medium/low and simmer for 45-minutes until almost all the water has evaporated. The carrots will be very tender.
- Throw away the parchment. Increase burner to medium/high and continue cooking carrots for 2 to 4 minutes; shaking pan frequently; until they are lightly glazed and there is no more water.
Pine Nut Relish Ingredients:
1/3 cup pine nuts
1 tablespoon sherry vinegar
1 tablespoon minced fresh parsley
1 teaspoon honey
1/2 teaspoon minced fresh rosemary
1/4 teaspoon smoked paprika
1/4 teaspoon salt
Pinch cayenne pepper
- Toast the pine nuts in the 12″ skillet before starting the carrots. Pine nuts will burn easily, so shake the pan frequently during toasting process. After toasting, set them aside until the carrots are 5-minutes remaining in Step 3.
- Mince shallot, parsley and rosemary. Combine all ingredients in bowl. Serve on top of carrots.