Soft-Cooked Carrots and Potatoes
A simple, comforting side dish of tender boiled potatoes and carrots, tossed in melted butter and fresh parsley. The perfect accompaniment to a hearty pot roast or roasted chicken.
For 4 servings
Prepare the vegetables.
Peel the potatoes and carrots. Cut the potatoes into uniform 1-inch chunks and slice the carrots into 1/2-inch thick rounds. This ensures they cook evenly.
Boil the vegetables.
- Place the chopped potatoes and carrots into a medium saucepan.
- Add enough cold water to cover the vegetables by about an inch.
- Add 1 tsp of salt to the water.
- Bring the water to a rolling boil over high heat.
Simmer until tender.
Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook for 15-20 minutes, or until both the carrots and potatoes are fork-tender.
TIPCheck the potatoes for doneness first, as they usually take slightly longer than the carrots.Drain and season the vegetables.
- Carefully drain the hot water from the pot using a colander.
- Return the drained vegetables to the warm pot.
- Add the butter, the remaining pinch of salt, and freshly ground black pepper.
- Let the residual heat from the pot melt the butter.
Garnish and serve.
Add the fresh chopped parsley and gently toss everything together until the vegetables are evenly coated in butter and seasonings. Serve warm.
TIPBe gentle when tossing to avoid mashing the soft-cooked vegetables.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, use Yukon Gold potatoes.
- 2Ensure vegetables are cut into similar-sized pieces for even cooking.
- 3Do not over-boil the vegetables, as they can become watery and mushy.
- 4After draining, let the vegetables sit in the colander for a minute to steam dry. This helps the butter adhere better.
- 5For a richer flavor, you can use browned butter instead of regular melted butter.
Adapt it for your goals.
Healthy
Reduce the butter to 1 tablespoon and toss with fresh herbs like dill or chives for flavor without the extra fat.
dairy freeDairy free
Replace the butter with an equal amount of high-quality olive oil or a plant-based butter substitute.
quickQuick
Use baby carrots and small new potatoes. You won't need to peel them, which saves on prep time.
kid friendlyKid friendly
Gently mash the cooked vegetables with the butter to create a chunky, textured mash that's easier for young children to eat.
Why this is on our healthy list.
Rich in Vitamin A
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A, essential for vision health and immune function.
Good Source of Potassium
Potatoes are high in potassium, an important mineral and electrolyte that helps regulate blood pressure and fluid balance.
Provides Dietary Fiber
Both carrots and potatoes contain dietary fiber, which aids in digestion and helps maintain a healthy gut.
Frequently asked questions
Yes, it's a healthy side dish rich in vitamins and fiber from the vegetables. Potatoes provide potassium and energy. The healthiness can be adjusted by controlling the amount of butter used.
