Cut Size: Small cuts cook faster than large cuts. Potato Type: Waxy potatoes (such as red potatoes or Yukon Gold) cook faster than starchy potatoes (such as Russet). Vegetable Freshness: Fresh vegetables cook faster than those that have been stored for a long time.

Insert vegetables into cold water to cook evenly. Add salt to the boiling water. This method will speed up the cooking process and enhance the flavor. Use a large pot. Make sure the vegetables are completely submerged in water.

Check the tenderness periodically. Avoid overcooking by checking the tenderness using a fork. Cooling with ice water can stop the cooking process and maintain the texture and color. By following these guidelines and tips, Sahabat Dream can ensure that carrots and potatoes are perfectly cooked and ready to be used in various recipes. Source: Diadona.