Carrots
Ingredients
Directions
Prepare
Cut off the green tops of the carrots, wash, and scrape them.
If very large, cut them in half and then lengthwise into four pieces.
Boil and serve
Bring the salted water to a boil and add the carrots.
Boil until tender, checking with a fork.
Dish the carrots and serve very hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Carrots
- Are the main vegetable; boiling softens their fibrous structure and makes them tender to eat.
The step that matters
Boil until tender, checking with a fork. Carrots cook through at different rates depending on size and thickness. Checking with a fork tests whether the starch and cell walls have softened, so pieces are neither hard nor mushy.
“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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