Easy Boiled Carrots Recipe
User Reviews
5
Easy Boiled Carrots Recipe
Description
Easy Boiled Carrots Recipe features whole or sliced carrots boiled until tender with salt, then optionally finished with butter or oil, honey or maple syrup, and fresh parsley or dill. Starting with peeled carrots ensures a clean finish and even cooking. The carrots are boiled in salted water until they can be pierced with a fork easily, yielding a soft yet firm texture. This straightforward cooking method preserves the natural sweetness of carrots, enhanced by the possible addition of honey or butter. The recipe suggests slicing carrots on a bias for more even cooking and a classic presentation.
The gentle boiling method keeps the carrots moist and tender, making them a versatile side dish for many meals. Serving ideas include a dab of butter or a drizzle of honey for added richness and sweetness, balanced by the fresh flavor of herbs like parsley or dill. This simple preparation complements a variety of main courses and is quick to prepare when timed well.
Notes include the importance of uniform carrot sizes for even cooking, and a caution against overcooking to avoid mushiness. Cooked carrots can be cooled quickly in cold water to stop the cooking process and help retain color if not served immediately. Leftover carrots store well in the refrigerator for up to four days and reheat gently to maintain their texture and flavor.
Ingredients
- 1 pound carrot about 3 medium carrots
- 1 teaspoon salt plus more for serving
- 1 tablespoon butter or oil, optional
- 1 tablespoon honey or pure maple syrup, optional
- parsley optional, fresh, or dill
Instructions
- Rinse carrots under cool running water and remove any remaining dirt and debris with a paper towel or dish towel. Peel the outer skin from the carrots by using a vegetable peeler.
- For sliced carrots: Cut the carrots at a bias (at an angle) to get ¼”-thick slices.For whole carrots: Cut and remove the tops from the carrots or leave them on if you'd prefer.
- Add salt to a large pot of water and bring to a boil. Make sure you have enough water so the carrots are completely submerged.
- Once boiling, carefully add the carrots to the pot of water and bring the water back to a boil. Boil sliced carrots for 4-6 minutes, baby carrots for 7-8 minutes, and whole carrots for 10-15 minutes. Carrots are done when they pierce easily with a fork.
- Remove carrots from the pot of hot water with either a slotted spoon or drain in a colander in the sink. Serve with butter or oil, sweetener, if using, and additional salt, to taste.
Notes
- Cut carrots into uniform sizes for even cooking and adjust boil time accordingly.
- Boil carrots just until fork-tender to avoid mushy texture; start checking at 4 minutes.
- If not serving immediately, rinse boiled carrots under cold water to stop cooking and retain bright color.
- Store cooked carrots in an airtight container in the refrigerator for up to 4 days and reheat gently with butter if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 198mg | 8% |
| Potassium | 363mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 18944IU | 379% |
| Vitamin C | 7mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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