Question

When carrots boiled there is no coliur to water why?

Answer 1

For stove-top carrots, cook 1 pound carrots, covered, in a small amount of boiling salted water until crisp-tender: 7 to 9 minutes for 1/4-inch slices. 4 to 6 minutes for strips.

Answer 2

Explanation:

because carrot have fat soluble pigment carotene which does not dissolve in water and therefore water remain colourless