Buttered Carrots with Orange and Parsley
We rediscover an old technique for cooking carrots without any liquid whatsoever. Can it possibly work?
Why This Recipe Works
We abandoned delicate ribbons for our Buttered Carrots with Orange and Parsley (which were a little too labor-intensive for our tastes) and instead sliced the carrots into thin pieces. The large amount of butter in some recipes we tasted resulted in greasy carrots. By cutting back just a little, we eliminated any greasiness.
Reducing the liquid exuded from the carrots on the stovetop concentrated its flavor. As an unexpected bonus, the milk solids in the butter began to brown, which added a nutty, caramelized dimension to the dish.
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