To Boll Carrots
Ingredients
Directions
Prepare
Wash the carrots and scrape the skin off lightly with a sharp knife, or pare them thinly.
Remove any blemishes and split large carrots across the tops a few inches down.
Rinse the carrots well and place them in plenty of boiling water with salt.
Boil
Boil young carrots for 20 to 30 minutes; older carrots for 1.5 to 2 hours.
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
- Carrots are the main ingredient, and their starch and sugars soften and sweeten as they cook.
The step that matters
Judging the boiling time by carrot age. Young and old carrots differ greatly in fibre and density. Cooking an older carrot for the young-carrot time leaves it tough, while overcooking a young one turns it mushy, so age sets the timing.
“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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