Boiled Carrots Recipe

Makes 10 servings

  • 2.88 L water
  • Salt, as needed
  • 1.36 kg carrots, cut into desired shape (oblique, rondelles, batonnet, julienne, etc.)
  1. Bring the water to a boil in a large pot. Add enough salt to flavor the water. Add the carrots. If necessary, cover the pot to return the water to a boil as quickly as possible. Reduce the heat to a strong simmer.
  2. Simmer the carrots until tender, 4 to 7 minutes, depending on the thickness of the cut. Drain immediately.
  3. Serve the carrots immediately, finish as desired, or cool rapidly and refrigerate to reheat and serve later.