Boiled Carrots
Ingredients
Directions
Prepare
Rub young carrots with a rough cloth.
For older carrots, scrape and trim off the roots and tops.
If the carrots are small, cook them whole.
If the carrots are large, cut them into quarters.
Boil
Place the carrots in boiling water with a little coarse sea salt.
Boil for 45 minutes to 1.5 hours, depending on the age of the carrots.
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
- Provide the main vegetable; older carrots need longer cooking to become tender throughout.
The step that matters
Boil until fully tender. Carrots soften as their starch and cell walls break down with heat. Older, larger carrots need the longer end of the range, so testing for tenderness helps avoid a firm centre or overcooked exterior.
“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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