Carrots are an indispensable vegetable for soups, purees, vegetable casseroles and even baby food. But boiling it is a whole ordeal: wait 20–25 minutes, make sure it doesn’t overcook, then cool and peel the hot root vegetables. But I really want it quickly and without hassle.
In fact, everything is much simpler. Carrots can be cooked in just 7 minutes in the microwave. It turns out soft, sweet, rich in color and completely ready to use – just like after a long boil, but without steam, without pans and without waiting.
Here's how to do it:
- Wash and peel the carrots well.
- Cut into pieces or circles 1–1.5 cm thick.
- Place in a deep microwave-safe bowl.
- Add 2-3 tablespoons of water to create steam and speed up cooking.
- Cover with a lid or cling film with a small hole to allow steam to escape.
- Microwave on high for 7 minutes.
- If the pieces are large or the carrots are very dense, add another 1-2 minutes.
The finished carrots will be easily pierced with a fork, will not fall apart and will retain their bright color. It can be pureed immediately, added to soup, mixed with cottage cheese or served as a side dish. And the main thing is that the vitamins will remain inside and will not go into the water.
Bon appetit!
Question and answer:
How long does it take to cook carrots in the microwave?
Usually 7 minutes on full power is enough for pieces 1-1.5 cm thick. If the carrots are large or very dense, add another 1-2 minutes.
Why do carrots turn out sweeter in the microwave?
Because during rapid heat treatment, natural sugars are not boiled down, but are concentrated inside. This is especially noticeable with late varieties; they become almost caramel-like.
