Ingredients
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⅓ cup Pine Nuts
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1 Shallot
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1 tablespoon Sherry Vinegar
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1 tablespoon minced fresh Parsley
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1 teaspoon Honey
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½ teaspoon minced fresh Rosemary
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¼ teaspoon smoked Paprika
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Salt
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Pinch Cayenne Pepper
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3 cups Water
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1 tablespoon cold-pressed extra-virgin Olive Oil
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1½ pounds Carrots
Directions
Glazed carrots are a dinnertime staple, but the carrots often simmer in what amounts to a simple syrup, and they tend to wind up overcooked and mushy. We wanted to utilize the vitamin A–packed roots’ natural sweetness while slightly softening them to perfection. Instead of just boiling them, we gently “steeped” the carrots in warm water before cooking to firm up the vegetable’s cell walls, making them more resistant to breaking down when cooked at a higher temperature. This activated an enzyme within the carrots that strengthened their pectin. After their brief warm soak, we removed the lid and topped the carrots with a fitted piece of parchment paper, called a cartouche, which ensured they cooked evenly from end to end and didn’t become mushy. Just a bit of oil in the cooking water provided a slight sheen—no extra sugar necessary. A simple, flavor-packed pine nut relish was the perfect finishing touch. Use carrots that measure ¾ inch to 1¼ inches across at the thickest end. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
Steps
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1
Done
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Cut parchment paper into 11-inch circle, then cut 1-inch hole in center, folding paper as needed. Combine pine nuts, shallot, sherry vinegar, parsley, honey, rosemary, paprika,¼ teaspoon salt, and cayenne in small bowl; set aside. |
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2
Done
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Bring water, oil, and ½ teaspoon salt to simmer in 12-inch skillet over high heat. Off heat, add carrots, top with parchment, cover skillet, and let sit for 20 minutes. |
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3
Done
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Uncover, leaving parchment in place, and bring to simmer over high heat. Reduce heat to medium-low and cook until most of water has evaporated and carrots are very tender, about 45 minutes. |
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4
Done
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Discard parchment, increase heat to medium-high, and cook carrots, shaking skillet often, until lightly glazed and no water remains, 2 to 4 minutes. Spoon relish over carrots before serving. |
