Slow-braised carrots exemplify all that a cooked carrot should be—creamy on the inside and bursting with sweetness.
Why This Recipe Works
For a streamlined braised carrots recipe, we added the water all at once to the skillet and cooked the carrots gently until they softened. Then we removed the lid and continued to cook the carrots slowly as excess moisture evaporated and the carrots in our braised carrots recipe browned. This approach of adding all the water at the outset of cooking and then covering the carrots for half of the cooking time worked beautifully; we were left with carrots that were caramelized on the outside, creamy on the inside, and bursting with nutty sweetness.
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