Parboiling makes dense, slow-cooking vegetables tender. The process works especially well for carrots and other root vegetables that may have a longer cooking time than the other ingredients in a dish. Partially cooking carrots before adding them to a quick-cooking recipe, such as a soup or stir-fry, ensures the carrots are cooked through and tender without having to overcook the quicker-cooking vegetables in the meal.
Things You'll Need
- Vegetable peeler
- Cutting board
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Wash and peel the carrots. Cut the carrots into the desired size pieces with a sharp knife on a cutting board.
Fill a pot with water. Use 2 quarts of water for every pound of carrots.
Bring the water to a boil. Add the carrots to the boiling water.
Boil whole baby carrots or carrot slices that are 1 inch or larger for five minutes. Boil diced carrots or slices smaller than an inch for two to three minutes.
Drain the carrots into a colander. Add the warm carrots to the remaining ingredients and finish cooking them as directed in the recipe.