Boiled Carrots with Scallions and Ginger
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Appears in Cook's Illustrated January/February 2017
It’s time to get reacquainted with a neglected cooking method.
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 1½- to 2-inch lengths and then halved or quartered them lengthwise, depending on thickness, so that they all cooke...
