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Carrot

This vegetable is almost invariably sent to table with boiled beef Young carrots should be washed and brushed, not scraped, before cooking, then rubbed with a clean coarse cloth after boiling, but older carrots will require scraping. Young carrots need to be cooked about half an hour, and fully-grown ones from one hour and a half to two hours. The red is the best part. In order to ascertain if the root is sufficiently cooked, stick a fork into it. When they feel soft they are ready for serving. They are excellent for flavouring soups, stews, etc.