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 large, cut them in half and then into quarters lengthwise.
Boil and drain
Bring the salted water to a boil and add the carrots.
Boil until tender, checking with a skewer or fork.
Drain the carrots 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 ingredient, becoming tender and sweet as they cook in the water.
- Coarse sea salt
- Seasons the boiling water so the carrots take up some flavour as they cook.
The step that matters
Boil until tender, checking with a skewer or fork. Carrots cook through at different rates depending on size and cut. Testing with a skewer or fork shows when the starch inside has softened, so the carrots are neither firm nor mushy.
“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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