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📝 Description
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🥘 Ingredients
To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; carrots.
👨🍳 Method
Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable-dish. Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &c.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage boiled carrots recipe, expecting a mushy, bland side dish, but I was pleasantly surprised. The key detail that made all the difference was the amount of salt—it really elevated the natural sweetness of the carrots. I found that the saltiness also helped to balance out the sweetness, creating a harmonious flavor profile that was far from boring. This recipe is perfect for the weeknight cook who wants to add a touch of elegance to their meal without much effort. The process is straightforward, and the results are delightful. I served these carrots alongside a simple boiled beef, and they were the star of the show. Next time, I might try adding a touch of fresh herbs or a squeeze of lemon to the boiling water for an extra layer of flavor. But as it stands, this recipe is a winner for anyone looking to elevate their root vegetables.
