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To Boil Carrots

A simple boiled carrot dish seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Carrots

To Boil Carrots

Ingredients

Directions

Prepare

  1. Wash the carrots and scrape the skin off lightly with a sharp knife, or pare them thinly.

  2. Remove any blemishes and split large carrots across the tops a few inches down.

  3. Rinse the carrots well and place them in a pot of boiling water with salt.

Boil

  1. Boil young carrots for 20 to 30 minutes, and larger carrots for 1.5 to 2 hours.

Recipe from a historical cookbook (Internet Archive).

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
Provide the main vegetable; cooking softens their fibrous structure until tender.
Salt
Seasons the boiling water so the carrots take up a little flavour as they cook.

The step that matters

Boil until fully tender. Carrot size changes the cooking time a lot. Larger pieces need much longer for heat to reach the core and break down the fibres, so judge doneness by texture, not by the young-carrot time alone.

“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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