Original Post: https://www.evolvingtable.com/how-to-boil-carrots/
Easy Boiled Carrots Recipe
Learning How to Boil Carrots is one of those back-pocket kitchen skills that comes in handy all the time. In just 10 minutes, you’ll have tender carrots ready to serve with butter, herbs, or a little touch of sweetness if that’s your thing.
Servings: 4 servings
Ingredients
- 1 pound carrots 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
- Fresh parsley or dill optional
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.1 pound carrots
- 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.1 teaspoon salt
- 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.1 tablespoon butter, Fresh parsley or dill
Notes
- Carrot Size Matters: Smaller carrot pieces cook faster, while larger chunks or whole carrots may need an extra minute or two. Aim for uniform sizes for even cooking.
- Don’t Overcook: Boil just until fork-tender to prevent mushy carrots. Start checking at the 4-minute mark.
- Quick Cooling Tip: If not serving immediately, drain and rinse carrots under cold water to stop the cooking process and maintain their bright color.
- Make It Ahead: Cooked carrots can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet with a bit of butter.
Nutrition
Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 198mg | Potassium: 363mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg
