Both carrots and potatoes are healthy, delicious vegetables that can be steamed as a quick and easy side dish. But when it comes to steaming, which vegetable takes longer – carrots or potatoes?
The Factors That Impact Steaming Time
There are a few key factors that impact how long it takes to steam vegetables:
- Type of vegetable – Some vegetables naturally cook faster than others. Denser, starchier vegetables like potatoes generally take longer to steam than watery, crunchy vegetables like carrots.
- Size and shape – Smaller, thinner pieces steam more quickly than large, thick cuts. Quartered potatoes will steam faster than whole potatoes. Thinly sliced or diced carrots cook faster than carrot sticks or chunks.
- Amount being steamed – Steaming larger batches takes longer since it takes longer for the heat to penetrate all the pieces.
- Steamer setup – A tiered or stacked steamer can cook multiple foods simultaneously versus a simple steamer basket which fits less food. More steam vents in a steamer also improves circulation.
- Cooking method – Steaming on the stovetop generally takes longer than steaming in a microwave or electric steamer due to differences in heating efficiency.
Comparing Carrots vs. Potatoes
When steamed in roughly equal sizes and amounts, potatoes take longer to steam than carrots. There are a few reasons for this difference:
Density
Potatoes have a higher starch content than carrots, giving them a dense, starchy texture. Denser foods like potatoes take longer for the heat of the steam to penetrate. Carrots have a more watery, crunchy texture that cooks faster with steaming.
Shape
Carrots often tend to be sliced thinner or cut into smaller pieces than potatoes for steaming. Their thinner shape exposes more surface area to the steam, cooking them faster.
Fiber Content
Carrots contain more fiber than potatoes – about 4 grams of fiber per cup of carrots compared to 2 grams in potatoes. The increased fiber in carrots may help them cook faster since the fiber soaks up and conducts heat quickly.
Based on their physical properties, carrots require less time to become tender when steamed compared to denser, starchier potatoes. Exact steaming times can vary based on the size, shape and amount of vegetables being cooked. But in most cases, carrots will take 5-10 minutes less time to steam than potatoes.
Specific Steaming Times
As a general guideline, here are typical steaming times for carrots vs. potatoes:
| Vegetable | Cut Size | Steaming Time |
|---|---|---|
| Carrots | Thinly Sliced or Diced | 5-7 minutes |
| Carrots | Carrot Sticks or Large Pieces | 10-12 minutes |
| Potatoes | Small Cubes | 15-18 minutes |
| Potatoes | Quartered | 18-22 minutes |
As shown, thinly sliced carrots take only about 5-7 minutes to become tender when steamed. Carrot sticks or large pieces may take 10-12 minutes. Small potato cubes need 15-18 minutes of steaming, while quartered potatoes need 18-22 minutes to cook through.
Steaming times for both vegetables can vary slightly depending on the specific size, freshness and variety. But the data shows that carrots consistently require 5-10 less minutes of steaming time compared to potatoes.
Tips for Steaming Carrots and Potatoes
Here are some tips to keep in mind when steaming carrots and potatoes:
- Cut potatoes and carrots into even sized pieces so they cook evenly. Cut potatoes into 1-2 inch cubes or quarters. Slice carrots on the bias into coins or matchsticks.
- Place vegetables in a single layer in a steamer basket and do not overcrowd. This ensures they cook thoroughly.
- Use a tight-fitting lid to circulate steam efficiently. Minimize releasing steam while cooking.
- Add potatoes before carrots if cooking both together since they take longer.
- Use a timer and check doneness with a fork. Potatoes should be tender when pierced. Carrots should still have a slight bite.
- Shock steamed veggies with an ice bath or run under cold water to stop the cooking process.
Additional Comparison Between Carrots and Potatoes When Steaming
In addition to cook time, there are some other differences between steaming carrots and potatoes:
Water Content:
Carrots retain more water when steamed since they contain more natural water. Potatoes tend to get drier with steaming. Adding a pat of butter after steaming helps potatoes retain moisture.
Texture:
Steamed carrots maintain their crunchy texture, while potatoes become softer and more tender when steamed. Potatoes can become mushy if oversteamed.
Color:
Steaming preserves the bright orange color of carrots. Potatoes can become slightly more dull and grey after steaming due to the loss of moisture.
Taste:
The natural sweetness of carrots intensifies when steamed. Potatoes develop a richer, earthier flavor from steaming.
So in summary, carrots cook faster when steamed, maintain their texture better, and retain more bright color and sweet flavor compared to potatoes.
How to Adjust Steaming Times For Different Cuts
If using different sized cuts of carrots or potatoes, the steaming times should be adjusted accordingly:
Carrots
- Thin slices:
- Diced/cubed: 5-7 minutes
- Matchsticks: 6-8 minutes
- Carrot sticks: 8-10 minutes
- Whole baby carrots: 10-12 minutes
Potatoes
- Thin slices: 10-12 minutes
- Small cubes: 15-18 minutes
- Wedges or quarters: 18-22 minutes
- Whole baby potatoes: 22-25 minutes
- Whole large potatoes: 25-30 minutes
In general, the thinner and smaller the cuts, the less time needed to steam. Thick, dense vegetables like whole potatoes require significantly longer steaming.
Conclusion
When comparing steaming times for carrots versus potatoes, carrots take substantially less time due to their lower density and higher water content. Thinly sliced or diced carrots can be cooked in just 5-7 minutes, while potatoes need at least 15-18 minutes to become tender when steamed. Exact cook times depend on the cut size, amount of food and steaming method used. But carrots can typically be steamed 5-10 minutes faster than denser, starchier potatoes. Keep this in mind when planning your meal prep and cooking timeline. Steaming some carrots along with potatoes? Add the carrots a few minutes later so both vegetables finish cooking at the same time.