The produce commonly consumed by the ancient Greeks was native to the Mediterranean region. It included apples, pears, grapes, figs, peas, cabbage, beans, squash, cucumbers, onions, asparagus, radishes and artichokes. Water was the most common beverage for the ancient Greeks. Wine was available, but not a part of a typical meal. It was consumed separately, and often diluted with water. Drinking wine that wasn't cut with water was seen as barbaric, and thought to be the cause of mental illness.
Fill a pot with water. Bring the water to a boil over medium to medium-high heat. Place the carrots in the boiling water. The water must cover the carrots completely, so add more water if the carrots arenât completely submerged. Boil the carrots until they are tender. A pound of carrots requires approximately 10 to 15 minutes of boiling time to cook through.
Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Put trimmed carrots in the steamer basket, set over the boiling water, cover, and steam until tender to the bite, again about 5 for crisp-tender and up to to 10 minutes for full carrots. Larger pieces of carrot will need more time, so cut carrots accordingly.