Bring to a boil over medium-high heat and cook until the sugar is dissolved, about 1 minute. Pour the marinade over the ...

Bring a large pot of generously salted water to a boil. Add carrots to pot, return to a boil, and cook until carrots can be pierced with a fork but aren’t mushy, 10-11 minutes, depending on the ...

They found that boiling carrots, pumpkin, peas and spinach for six minutes led to the most significant reduction in vitamin C content of all cooking methods, with some of the vegetables losing up ...

Peel and cube the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart ...

Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour ...

Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the ...