boiled carrots

Once the carrots are washed, trimmed, and cut the way you like them, you're ready to boil them. It's not hard at all.
Here's what you do.

1. Bring a pot of water to a boil.
   
   • Use as little water as possible. You want your vegetables to be barely covered when you add them, to minimize nutrient loss.
2. If you want, salt the water. About half a teaspoon per liter of water is plenty.
   
   • Salting the water raises its boiling point, making it boil hotter, so that your carrots cook faster. And the slightly salty water will also flavor the carrots. Of course, if you're trying to cut back on salt, it's not necessary – just convenient and tasty!
3. Add the carrots to the water.
   
4. Cook, covered, until the carrots are as done as you like them. This can take anywhere from a few minutes to half an hour depending on how you cut them and how cooked you like them.
   
   • Try testing them with a fork. The fork should slide in easily enough.
5. Drain, season and serve. Cut them into smaller pieces if needed.
   
   • You can serve them as is, or with a bit of butter, salt, or other herbs and spices.

There's really not a whole lot to making boiled carrots. The key is really to know how you like them. If you like them crisp, take them out when they're crisp! But if you like them very soft, don't be afraid to leave them in a bit longer. Just test them regularly, and take them out when they're just perfect for you.