Boiled Carrots
Ingredients
Directions
Prepare
In a pot, combine 2 quarts of warm water and 1 tablespoon of salt; bring to a boil.
Wash and scrape the carrots, removing any black specks.
Cook and serve
Cut the carrots in half and plunge them into the boiling water.
Boil until tender, then drain and serve on a hot dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carrots
- Are the main vegetable; cooking softens their fibres so they become tender and easy to eat.
- Salt
- Seasons the cooking water so the carrots take on a mild flavour as they boil.
The step that matters
Boil until tender, then drain. Carrots keep cooking in their own heat after leaving the water, so overcooking turns them soft and mushy. Testing a piece with a knife or fork helps catch the point of tenderness before draining.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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