How To Boil Carrots
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5
How To Boil Carrots
Description
How To Boil Carrots guides you through cooking carrots by boiling them in salted water until tender. The recipe accommodates both whole carrots and sliced pieces, with cooking times adjusted accordingly. As they cook, the carrots' texture softens without becoming mushy, and their color intensifies to a bright orange hue. Adding salt to the water helps season the carrots internally while boiling. Once done, the carrots are drained and can be served as is or incorporated into other recipes. A tip included is to retain the cooking water for sauces, as it carries some carrot flavor and seasoning. A simple sauce using butter, cinnamon, nutmeg, brown sugar, honey, and salt is also suggested to complement the boiled carrots for a sweet and spiced finish.
Ingredients
- 8 whole carrot
- 1 quart water or enough water to cover the carrots
- 1 tablespoon salt
- salt to taste
- black pepper to taste
Instructions
- Peel and slice the carrots into the shape you desire if that is how you will be using them in the completed recipe. Whole, skin on carrots can be boiled too.
- Place the carrots into a medium sized saucepan and cover with water. Add more water if 1 quart doesn't cover all of the pieces.
- Add 1 tablespoon of salt to the water. Heat on high for 5-7 minutes until the water is simmering.
- Allow to simmer for 3-4 minutes, then check by piercing it with a fork for slices. If whole carrots, the simmering will take about 10 minutes. If you plan to eat these as is, cook it until a fork goes easily through the entire piece (10 minutes or so).
- When cooked the way you want, pour into a colander to drain.
- Once drained, use for your dish or add topping that is listed in the notes. Serve hot.
Notes
- Smaller carrot pieces cook faster, so adjust boiling time accordingly to avoid overcooking.
- Drain well after boiling to remove excess water before using or serving.
- For immediate eating, cook carrots until a fork easily pierces them; for recipes requiring further cooking, cook until fork can pierce but does not pass through easily.
- The bright orange color change indicates carrots are cooked.
- Save the boiling water to use for thinning and flavoring sauces.
- Try a sauce made from melted butter, cinnamon, nutmeg, brown sugar, honey, and salt poured over hot carrots for additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1840mg | 77% |
| Potassium | 390mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 20381IU | 408% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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