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Boiled Carrots

Boiled carrots are cooked in salted water, with young carrots rubbed and older carrots trimmed, served alone or with boiled beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Carrots

Ingredients

Directions

Prepare

  1. Rub young carrots with a rough cloth.

  2. Scrape and trim off the roots and tops of older carrots.

  3. If carrots are small, cook them whole; if large, cut them into quarters.

Cook

  1. Place the carrots in boiling water with a little coarse sea salt.

  2. Boil for 45 minutes to 1.5 hours, depending on the age of the carrots.

  3. Carrots can be cooked with boiled beef if serving together.

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.

Explore the science

What each ingredient does

Young carrots
Provide sweetness and a tender texture when boiled.
Older carrots
Need longer boiling to soften their denser, tougher flesh.

“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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