Cooking Carrots

BEFORE COOKING:

Immediately before boiling, brush the carrots and rinse them under cold water. Do not peel them – this preserves beneficial micronutrients.

COOKING:

Place the carrots in a small amount of cold water if the aim is to infuse the broth with their flavour and aroma (e.g. when making soup). If boiling the carrots as a standalone dish, add them to boiling water – this helps retain most of their juices. Boil the carrots for 20–25 minutes. Start timing from the moment the water returns to a boil. Immediately after boiling begins, add salt (approximately 2 teaspoons per litre of water). It is also advisable to add a little sugar (approximately 1 teaspoon per litre of water). Boil with the lid on – this shortens the cooking time and reduces vitamin loss. To check if the carrots are done, pierce them with a fork or knife. If it goes in easily, they are ready.

AFTER COOKING:

After boiling, drain the carrots and peel them. The cooking water, which contains nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Carrots make a good accompaniment to poultry, veal, and eggs. Serve them sprinkled with dill and drizzled with melted butter.

Enjoy your meal!