Boiled Carrots with Fennel Seeds and Citrus

Name: Boiled Carrots with Fennel Seeds and Citrus
Yield: Serves 4
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

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Appears in Cook's Illustrated January/February 2017

SERVES4

TIME30 minutes

Boiled Carrots with Fennel Seeds and Citrus

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 co...

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