Carrots, Boiled
Ingredients
Directions
Prepare
Cut off the green tops, wash, and scrape the carrots, removing any black specks.
If the carrots are very large, cut them in half and then into quarters lengthwise.
Boil and serve
Bring the salted water to a boil and add the carrots.
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.
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The step that matters
Boil until tender. Carrots keep softening after they leave the pot, and cutting them small or boiling them too long turns them mushy. Testing with a skewer or fork shows when the starch inside has softened, so the carrots are cooked through without overcooking.
“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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