WHY THIS RECIPE WORKS Here’s a technique for cooking whole carrots that yields a sweet and meltingly tender vegetable from one end to the other without the carrots becoming mushy or waterlogged. Gently “steeping” the carrots in warm water before cooking them firmed up the vegetable’s cell walls so that they could be cooked for a long time without falling apart. We also topped the carrots with a cartouche (a circle of parchment that sits directly on the food) during cooking to ensure that the moisture in the pan cooked the carrots evenly. Finishing cooking at a simmer evaporated the liquid and concentrated the carrots’ flavor so that they tasted great when served with the flavorful relish. Choose carrots that are between ¾ to 1¼ inches in diameter. You can use rainbow carrots in this recipe, if desired. You will need a skillet with a tight-fitting lid for this recipe.

Serves 4 to 6

Total time: 1 hour 45 minutes

RED PEPPER AND ALMOND RELISH

INGREDIENTS

• 1/2 cup finely chopped jarred roasted red peppers
• 1/4 cup slivered almonds, toasted and chopped coarse
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh parsley
• 1 tablespoon white wine vinegar
• 1 teaspoon minced fresh oregano
• 1/4 teaspoon salt

INSTRUCTIONS

1. Combine all ingredients in a bowl.
2. Set aside for serving.

CARROTS

INGREDIENTS

• 3 cups water
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 12 carrots (1 1/2 to 1 3/4 pounds), peeled

INSTRUCTIONS

1. Make the cartouche.
2. Bring water, butter, and salt to simmer in a 12-inch skillet over high heat.
3. Remove the pan from the heat, add the carrots in a single layer, and place the parchment round on top of the carrots.
4. Cover the skillet and let stand for 20 minutes.
5. Remove the lid from the skillet, leaving the parchment round in place, and bring to a simmer over high heat.
6. Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes.
7. Discard parchment round, increase heat to medium-high, and continue to cook carrots, shaking pan frequently, until lightly glazed and all water has evaporated, 2 to 4 minutes.
8. Transfer carrots to a serving platter, top with relish, and serve.

VARIATIONS

• WHOLE CARROTS WITH GREEN OLIVE AND GOLDEN RAISIN RELISH:
  Omit red pepper relish. Microwave ⅓ cup raisins and 1 tablespoon water in medium bowl until hot, about 1 minute; let stand for 5 minutes. Stir in ½ cup chopped green olives, 1 minced shallot, 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon minced fresh parsley,
  ½ teaspoon ground fennel, and ¼ teaspoon salt. Spoon relish over carrots before serving.

• WHOLE CARROTS WITH ONION-BALSAMIC RELISH WITH MINT:
  Omit red pepper relish. Heat 3 tablespoons extra-virgin olive oil in medium saucepan over medium heat until shimmering. Add 1 finely chopped red onion and ¼ teaspoon salt and cook until soft and well browned, about 15 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 tablespoons balsamic vinegar and cook for 1 minute. Let cool for 15 minutes. Stir in 2 tablespoons minced fresh mint. Spoon relish over carrots before serving.