Quick-cooked carrots with butter and parsley from Cook's Illustrated Annual Edition 1996 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 11, 2019

    A very easy and wonderful way to make carrots - they come out tasting very "carrot-y." Easy to tweak to taste - cook longer (adding a bit more water as needed) if you want carrots to be more tender. We prefer these to be less rich than specified in the original recipe and have cut back the butter from 2 tbsp to 1/2 tbsp. Great with 1/2 teaspoon or so minced fresh thyme instead of parsley. Using various types of less refined sugars (e.g., muscavado, maple syrup) adds a slightly different flavor. [Cross-post for Annual Edition/Magazine.]

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