Boiled Potatoes and Carrots
A simple and nutritious side dish of tender boiled potatoes and sweet carrots. Lightly seasoned and perfect for pairing with roasted meats, or as a base for salads and mashes. Ready in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Vegetables
- b.Wash and peel the potatoes and carrots thoroughly.
- c.Cut the potatoes into uniform 1-inch cubes and slice the carrots into 1/2-inch thick rounds. Uniform sizing is key for even cooking.
- 2
Step 2
- a.Boil the Vegetables
- b.Place the cubed potatoes and carrot slices into a large pot or Dutch oven.
- c.Add enough cold water to cover the vegetables by at least 1 inch (about 6 cups).
- d.Add 1 teaspoon of salt to the water. This seasons the vegetables as they cook.
- e.Place the pot over high heat and bring the water to a rolling boil. This should take about 5-7 minutes.
- 3
Step 3
- a.Simmer Until Tender
- b.Once the water is boiling, reduce the heat to medium to maintain a steady, gentle simmer.
- c.Cook for 12-15 minutes. The exact time will depend on the size of your vegetable pieces.
- d.Test for doneness by piercing a piece of potato with a fork; it should slide in and out easily with no resistance. Avoid overcooking to prevent them from becoming mushy.
- 4
Step 4
- a.Drain and Season
- b.Carefully pour the pot's contents into a colander set in the sink to drain all the hot water.
- c.Give the colander a gentle shake to remove excess water.
- d.Return the drained vegetables to the warm, empty pot.
- 5
Step 5
- a.Garnish and Serve
- b.Add the optional unsalted butter to the pot and allow it to melt over the hot vegetables.
- c.Sprinkle with the remaining 1/2 teaspoon of salt, freshly ground black pepper, and chopped fresh parsley.
- d.Gently toss everything together to coat the vegetables evenly. Serve immediately as a warm side dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always start potatoes in cold water. This helps them cook evenly from the outside to the center.
- 2Salting the boiling water is crucial as it seasons the vegetables from the inside out.
- 3Don't overcrowd the pot. Use a pot large enough to allow the vegetables to move freely.
- 4For extra flavor, you can boil the vegetables in vegetable or chicken broth instead of water.
- 5To check for doneness perfectly, a paring knife should slide into the center of a potato piece with zero resistance.
- 6Store leftovers in an airtight container in the refrigerator for up to 3 days. They are great for adding to soups or making a quick potato salad.
Adapt it for your goals.
Herbed Vegetables
Add other fresh herbs like dill, chives, or thyme along with the parsley for a more complex flavor profile.
Spiced VegetablesSpiced Vegetables
Toss the cooked vegetables with a pinch of paprika, garlic powder, or onion powder for extra savory flavor.
Simple MashSimple Mash
After boiling, drain well and mash with the butter, a splash of milk or cream, and seasoning for a simple vegetable mash.
Lemon Herb VegetablesLemon Herb Vegetables
Squeeze the juice of half a lemon over the finished dish for a bright, zesty flavor that cuts through the richness of the butter.
Why this is on our healthy list.
Rich in Vitamins and Minerals
Potatoes are a great source of Vitamin C and potassium, which is important for blood pressure control. Carrots are packed with beta-carotene, which the body converts into Vitamin A.
Supports Eye Health
The high concentration of Vitamin A from the carrots is essential for maintaining good vision and protecting against age-related eye diseases.
Good Source of Dietary Fiber
Both potatoes and carrots contain dietary fiber, which aids in healthy digestion, promotes gut health, and helps you feel full and satisfied.
Naturally Low in Fat
This dish is inherently low in fat and cholesterol. Boiling is a healthy cooking method that doesn't require added oils, making it a heart-healthy choice.
Frequently asked questions
A single serving of this recipe (about 1 cup) contains approximately 150-180 calories, primarily from the potatoes and the optional butter. Without butter, the calorie count is closer to 110 calories.