BOILED CARROTS
The BOILED CARROTS (or boiled) are a healthy and tasty side dish, also rich in important vitamins and minerals.
Healthy and light, Boiled Carrots are perfect for accompanying any main course, whether meat or fish, and are suitable for all seasons.
You can choose to cook them in pieces, whole slices, it doesn’t matter, but what’s fundamental to maintaining their nutritional properties is the COOKING METHOD.
The most practical method is to boil them in water, but with this process, most of the vitamins and minerals dissolve. If you have the possibility, steaming is better, as it preserves almost all the nutrients, and your BOILED CARROTS, besides being good, will also be healthier.
Once cooked, you can season the BOILED CARROTS in different ways: with extra virgin olive oil, the most classic choice, or with vinegar and herbs, but also to make them tastier with a “dressing” of oil, mustard, and soy sauce.
A perfect side dish for any type of menu, easy and quick, and they can be enjoyed hot, freshly prepared, at room temperature, or cold.
I love them, and I always prepare them in large quantities because they can be easily frozen to have them on hand whenever you want. But now let’s see how to prepare BOILED CARROTS together. For more vegetable side dish recipes, also see:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 133.73 (Kcal)
- Carbohydrates 9.65 (g) of which sugars 4.77 (g)
- Proteins 0.94 (g)
- Fat 10.91 (g) of which saturated 1.56 (g)of which unsaturated 0.13 (g)
- Fibers 2.81 (g)
- Sodium 180.18 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs carrots (already peeled)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- to taste fine salt
- chopped parsley (optional as desired)
Tools
- Potato Peeler
- Pot
- Bowl
Steps
First, wash the carrots, dry them, peel them with a potato peeler, and leave them whole. Then put them in a large pot with plenty of salted water and bring to a boil. It will take about 10 minutes. Drain them and immediately immerse them in a bowl with ice water to cool them.
Mix the oil, vinegar, and a pinch of salt in a small bowl. Once the carrots have cooled, drain them from the cold water and cut them into slices. Dress them with the emulsion just prepared and add chopped parsley before serving.
NOTES and TIPS
COOKING TIMES: The cooking times, or how long the carrots need to be boiled, depend on how soft you want them to be. Generally, ten minutes will be sufficient. The step in cold water once cooked makes slicing easier and prevents them from falling apart. To shorten the time, you can cut the carrots into slices or pieces before boiling: this way, it will only take a few minutes.
VARIATIONS: You can dress the boiled carrots with the oil and vinegar emulsion as I did, but also enjoy them simply with oil and salt. If you want them even more flavorful, add sliced garlic or chop a clove with parsley in addition to the chopped parsley.
STEAMED CARROTS: If you want the BOILED CARROTS to retain all the Vitamins and Minerals, I recommend steaming them. In this case, the cooking time for steaming carrots is about 15 minutes (the time may vary depending on the size). If you don’t have a STEAMER, you can steam the CARROTS with a simple steel basket placed on the bottom of the pot in which you should put 0.8 inches of water. Then cover with a lid. Another alternative to the Steamer and Metal Basket is the bamboo steamer, typical of Eastern countries. The indicative cooking times for the Bamboo steamer are 10 minutes.
STORAGE
Once ready, boiled carrots can be stored in the refrigerator in an airtight container for up to 2 days. I do not recommend freezing.
FAQ (Questions and Answers)
What benefits do boiled carrots have?
Boiled carrots have many benefits, particularly essential microorganisms of the intestinal ecosystem and key players in the immune response. They facilitate digestion, limit gas formation, and reduce abdominal bloating. In fact, carrots are often recommended for those with digestive difficulties.
What effect do carrots have on the intestines?
Carrots have a high fiber intake, essential for intestinal well-being, help cleanse the intestines in case of constipation, but also provide support in case of diarrhea.
How is it better to eat carrots, cooked or raw?
Carrots contain glucides that become more available and thus assimilable by the body when cooked. Additionally, raw carrots not only have a lower glycemic index, but they also offer a higher fiber content, which provides satiety and promotes bowel regularity
Why should carrots be peeled?
Various studies show that carotene is primarily found just below the carrot’s skin, which is a thin, almost transparent layer. So peeling the carrot equates to removing most of the carotene.
How many boiled carrots can you eat per day?
How many carrots can you eat per day? A standard daily serving of carrots is about 200 grams, but there are no limitations on quantity or frequency, provided it fits within a healthy and balanced diet.
