Carrots, Boiled
Ingredients
Directions
Prepare
Cut off the green tops of the carrots, wash, and scrape them.
Remove any black specks from the carrots.
If the carrots are very large, cut them in half and then lengthwise into 4 pieces.
Young carrots should be boiled whole.
Boil and drain
Put the carrots into boiling salted water.
Boil until tender, checking with a skewer or fork.
Drain well.
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 fibrous structure until tender.
- Coarse sea salt
- Seasons the cooking water so the carrots take up a little salt as they cook.
The step that matters
Boil until tender, checking with a skewer or fork. Carrots go from firm to mushy within a short window. Pierce the thickest piece to judge doneness, since cooking past tender makes them soft and watery and dulls their flavour.
“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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