Name: Boiled Carrots with Fennel Seeds and Citrus
Total time: 30 min
Ingredients: 1 pound carrots , peeled; 2 teaspoons salt; 1 tablespoon extra-virgin olive oil; 1 teaspoon lemon juice , plus extra for serving; 1/2 teaspoon grated orange zest; 1/2 teaspoon fennel seeds , crushed; 1 tablespoon chopped fresh parsley

Why This Recipe Works

Boiling is the quickest, simplest way to produce tender, well-seasoned carrots. In our recipe, we cut 1 pound of carrots into 1 1/2- to 2-inch lengths and then halved or quartered them lengthwise, depending on thickness, so that they all cooked at the same rate. We cooked them in 2 cups of well-salted water, which we found not only added seasoning but also helped the carrots retain some of their natural sugars as well as helped them cook faster. After 6 minutes, we drained the carrots and added butter or oil for richness and some vinegar or citrus juice for brightness. A bit of spice and some fresh herbs completed this simple side dish.

Before You Begin

For even cooking, it is important that the carrot pieces are of similar size. This recipe was developed using carrots with a diameter between 1 and 1 1/2 inches at the thick end. If you are using larger carrots, you may have to cut them into more pieces. Use a mortar and pestle or a spice grinder to crush the fennel seeds.

Instructions

Cut carrots into 1 1/2- to 2-inch lengths. Leave thin pieces whole, halve medium pieces lengthwise, and quarter thick pieces lengthwise.

Bring 2 cups water to boil in medium saucepan over high heat. Add carrots and salt, cover, and cook until tender throughout, about 6 minutes (start timer as soon as carrots go into water).

Drain carrots and return them to saucepan. Add oil, lemon juice, orange zest, and fennel seeds and stir until combined. Stir in parsley. Season with extra lemon juice to taste, and serve.