WHY THIS RECIPE WORKS Boiling is the quickest, simplest way to produce tender, well-seasoned carrots. 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 cooked at the same rate. Well-salted water not only added seasoning but also helped the carrots retain some of their natural sugars as well as helped them cook faster. After draining, we added olive oil for richness and some citrus juice or vinegar for brightness. A bit of spice and some fresh herbs completed this simple side dish. For even cooking, the carrot pieces should be of similar size. Choose carrots that are between 1 and 1½ inches in diameter.

Serves 4

Total time: 25 minutes

INGREDIENTS

• 1 pound carrots, peeled
• 2 teaspoons salt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh cilantro
• ½ teaspoon lime zest plus 1 teaspoon juice, plus extra juice for seasoning
• ½ teaspoon cumin seeds, crushed

PREPARATIONS

1. Cut carrots into 1½-to 2-inch lengths. Leave thin pieces whole, halve medium pieces lengthwise, and quarter thick pieces lengthwise.
2. Bring 2 cups water to boil in medium saucepan over high heat. Add carrots and salt, cover, and cook until tender, about 6 minutes.
3. Drain carrots, then return to saucepan. Stir in oil, cilantro, lime zest and juice, and cumin seeds and stir to coat.
4. Season with extra lime juice to taste and serve.

VARIATION

• BOILED CARROTS WITH FENNEL SEEDS AND CITRUS:
  Substitute ½ teaspoon orange zest for lime zest. Substitute ½ teaspoon fennel seeds, crushed, for cumin, and parsley for cilantro.

• BOILED CARROTS WITH MINT AND PAPRIKA:
  Omit lime zest. Substitute sherry vinegar for lime juice, ½ teaspoon paprika for cumin, and mint for cilantro.