What is the best way to cook fresh carrots and how long do I need to boil them?

Question

I am making meatloaf for dinner and all I have is carrots to go with them. How should I cook them. I cut them into pieces that are about 1 1/2 inch long and a little thicker then a pencil. basically into 4's. Now I don't know what to do with them. How long should I boil them and do I put them in while the water is still cold or put them in after it starts boiling. Any help would be much appreciated.

Answer 1

Boil them for about 5 minutes. I'd put them in the boiling water.

For even yummier, drain them. In a saucepan, combine a Tblsp of butter, a Tblsp of brown sugar, and a dash of salt, til butter melts. Add carrots & cook about 2 minutes, over medium heat. Season to taste with pepper.

Good luck!

Answer 2

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What is the best way to cook fresh carrots and how long do I need to boil them?
I am making meatloaf for dinner and all I have is carrots to go with them. How should I cook them. I cut them into pieces that are about 1 1/2 inch long and a little thicker then a pencil. basically into 4's. Now I don't know what to do with them. How long should I boil them and do I...

Answer 3

Cook Carrots

Answer 4

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Well first of all if you are going to boil your veges, the temp is high (so the water boils) and have the water boiling before you put the veges in, except for the potatoes. Potato: Cut your patato into 1cm cubes and they should be cooked in about 6 - 8 minutes after the water boils. Don't add salt as it sperates the starch. Make delicious mash by draining, add butter, salt and pepper to taste and a dash of milk, cream, creme fraiche, or sour cream, if you like add a pinch of chives) Carrot: Carrots can be cooked so many different ways, rounds, cubes, julienne, but most people cut them into rounds (disc) cook for about 4 - 6 minutes. It's also delicious if you return the carrots back to the pot after draining and gently stir/toss in a table spoon of honey. Beans: don't forget to top and tail your beans and remove the string down it's length, cut in half on an angle, cook for 4 - 6 minutes. Broccoli: (MMMMM my favourite) Remove a small piece from the bottom of the stem then just cut a small head of broccoli into florettes, cook for 4 - 6 minutes. The stem and leaves on broccoli are also very delicious, especially in stir - frys. Now as far as the testing method goes, use a metal skewer or a narrow bladed sharp knife to test your veges, the skewer should have only very slight resistance and should only just lift the vegetabl (except for potato) Bon appetite :o) EDIT: I could have told you what everyone else says about steaming is better as to retain the nutrients, except I answered you specifically and in context of your actual question!

Answer 5

You can boil them for about 20 minutes or until tender. It doesn't really matter if you put them in at the beginning or after the water starts to boil. I like to wrap the raw, peeled carrot with a piece of bacon and bake in the oven at 400 degrees for 1/2 hour until bacon is crisp and carrot is tender. It's wonderful!!!

Answer 6

I wouldn't boil them at all. I would melt a couple of tablespoons of butter in a skillet, add a tablespoon or two of light brown sugar then put in the carrots. Heat covered over medium heat for 5 - 10 minutes, stirring occasionally until they are tender and nicely glazed.

Answer 7

Bake them in the oven- they are so good that way.

Just slice them in half (the long way) and put them on a greased baking sheet. Baked them at 35--400 until they are soft.

I wouldn't recommend boiled carrots... that is probably the most tasteless way of cooking them.

Steaming is good too...

Answer 8

have a double layer of foil,place carrots on top drizzle with olive oil,add sea salt but not too much, sprinkle a few cumin seeds over and wrap up the carrots into a sort of foil tent . slap 'em in the pre heated oven for about 30 mins or until tender crisp. bloody delish!

Answer 9

Try steaming them, it will help retain more of the vitamins and minerals in the carrots. The length of time it takes to cook them depends not just on their length, but also their circumference. After 7 or 8 minutes of steaming, poke them with a fork. If they are tender to your liking remove them and serve, otherwise, continue steaming, testing them after several more minutes.

Answer 10

boiling is generally bad for veggies cause so many of the vitamins and nutrients in them are water soluable, so you lose all the nutrient value. grab a veggie steamer (looks like a spaceship sort of, you know?) and put about a half inch of water into a pot and steam them for a few minutes. they will turn bright orange when theyre done. this way you dont lose all the nutrients nd they dont get soggy. if you dont have a veggie steamer, follow same procedure. use little water, dont fully submerge veggies. this also works when making potatoes. and yes, add them to the water while its cold.