Reduce heat to keep steady pressure and Carrots: Cut them into several long strips, or large or small slices. Swedes: Cut them into small pieces. https://www.tasteofhome.com/recipes/traditional-boiled-dinner Boil the potatoes for 20 minutes. If you’re opting to cut your potatoes into cubes first, you can probably get by with about 15 minutes in boiling water no matter what size potato you started with. Use a baking pan large enough to lay the vegetable pieces out in one layer. Larger potatoes (like russet) take a little more time—about 20-30 minutes. A whole potato can take anywhere between 20-30 minutes to fully cook in boiling water. Add 1/4 cup of milk to the potatoes in the pan, heat the milk, add a big knob of butter and mash the potatoes with a fork or masher. Smaller potatoes (like red gold) will cook faster whole—about 15-20 minutes in boiling water. A whole carrot can take between 10-20 minutes. So while it does depend on the size of the carrots or the potatoes that you're boiling, carrots generally cook quicker. Spray the pan with non-stick cooking oil before adding the carrots and red potatoes and seasoning. Only boil Carrots as long as it takes to make it tender, then remove it from the hot water. When fork tender, it’s done. Boil sliced Carrots 3-4 minutes and boil large pieces (like whole carrots) for up to 10. 3 medium baking potatoes, peeled and cut crosswise into 1/4-inch-thick slices (about 1 1/2 pounds) 1 ½ cups (1/4-inch-thick) sliced carrot 1 tablespoon vegetable oil Preheat the oven to 325°F and set a rack in the lower middle position. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Lock lid in place and bring to high pressure over high heat. Add remaining ingredients to onions and stir to mix. Strain off the water. ; Pat the beef dry and season with the salt and pepper. 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