Perfect Boiled Carrots

"Boiled vegetables don't have a reputation for being the tastiest of all side dishes. But guess what: these perfect boiled carrots taste tender and savory sweet. If you boil them just the right amount of time, they're not mushy at all and they're a side dish my family absolutely loves! These buttery carrots are seasoned to perfection simply with butter and chives."

"Bring the water to a rolling boil: Boil the water, then add the carrots to the pot. Cook 4 to 5 minutes, tasting frequently: Start checking at 4 minutes: carrots can go from perfect to overdone quickly. If you're using baby carrots or rainbow carrots, they might cook a minute or two faster. Drain immediately: Once they're done, get them out of that hot water."

Slice carrots on the bias into 1/4-inch pieces for attractive oval shapes. Bring water to a rolling boil before adding the carrots. For 1/4-inch slices, boil 4–5 minutes for crisp-tender results and add 1–2 minutes for softer carrots; taste frequently and start checking at 4 minutes. Baby and rainbow carrots cook faster. Drain immediately once done to stop cooking. Toss the hot carrots with butter and chopped chives for a savory-sweet, tender side. Large grocery-bag carrots work well and stay affordable. Prompt cooking and draining prevents mushy texture and preserves flavor.

Read at A Couple Cooks