Boiled Carrots

These humble boiled carrots come from the quiet corners of Italian kitchens, where a pot of salted water and a drizzle of good oil turn a simple vegetable into a gentle contorno that sits beside everyday meals. They taste authentic when they are tender but not falling apart, dressed still warm with bright extra virgin olive oil, a pinch of salt and a breath of fresh parsley or lemon, nothing more.

• Replace soy sauce, tahini, sesame oil, black sesame seeds and powdered ginger with extra virgin olive oil, salt, and optionally fresh chopped parsley plus a little lemon juice or wine vinegar to align with Italian boiled carrot traditions.

• Boil peeled, evenly cut carrots in well-salted water until just tender, then drain thoroughly and let them steam off excess moisture before dressing so the oil and seasonings adhere properly.

• Season the carrots off the heat with raw extra virgin olive oil and salt, adding parsley and lemon or vinegar only at the end, instead of cooking the seasonings with the carrots in the pot.

• Aim for a texture that is fully cooked through yet still holds its shape, avoiding both undercooked crunch and overcooked mush by checking with the tip of a knife after about 10–15 minutes depending on the size of the pieces.

• If you want a bit more aroma while staying traditional, lightly perfume the olive oil with a crushed garlic clove then discard it, instead of adding strong raw alliums like chopped spring onion greens.