Look for carrots that have a deep orange color. Carrot pigment fades with time, so paler vegetables tend to be older. Avoid carrots with withered green tops, since they are no longer fresh. Carrots with lots of cracks and little hairy rootlets growing out of them are old. [3] X Research source
Carrots cut into smaller pieces will cook faster. If you are pressed for time, cut your carrots into very small, evenly-sized pieces so that they all boil at the same rate. On the other hand, the boiling process leeches some of the nutrients and flavor out of the carrots through their exposed surface area. Chopped up carrots have a larger exposed surface area, and lose more flavor and nutrients in the boiling process than uncut carrots. Cooking carrots whole helps to retain both the taste and the nutrient levels. [4] X Research source
You can put some salt in the water if you want, which raises the water’s boiling point and helps the carrots to cook faster while also adding more flavor.
You can test doneness by spearing a piece of carrot with a fork. The tines should slide easily into the carrot.
You might want to wear oven mitts to protect your hands from the hot steam.
If you are not planning on eating your carrots immediately, try blanching them - just boiling them quickly for two to three minutes - and then quickly cooling them in ice. After you dry them off, you can store them in the freezer in freezer bags. This quick boiling will improve the texture when you thaw them. [5] X Research source
You can cut your carrots baton-style into sticks of any length you want. Dice your carrots by cutting your batons into small cubes. Make sure all the pieces are equal sizes. To do a julienne cut, take a whole carrot and cut a thin slice off one side to make a flat surface. This will keep the carrot steady. Put the carrot flat-side down and then cut it length-wise into very thin slices, no more than 1/8th of an inch thick. Pile all of your slices on top of each other and slice through them again to create thin pieces roughly the size of matchsticks. [6] X Research source
Thyme and parsley both pair very well with carrots. [8] X Research source Seasoning options are almost endless. Experiment with different flavors, such as tarragon. [9] X Research source
Try drizzling your carrots with a bit of balsamic vinegar. The tartness of the vinegar brings out the sweetness of the carrots. [10] X Research source
For a simple glaze, melt butter in a sauce pan and stir in sugar and a pinch of salt until they have dissolved. Put the cooked carrots into the mixture and cook them in it for about five minutes until they are covered in the glaze. [11] X Research source Experiment with different ingredients in your glaze. Try replacing sugar with maple syrup, for instance. Add some herbs, ginger, or citrus zest to give the glaze an extra pop of flavor. [12] X Research source
