How to prepare carrots
Here's how to prepare carrots, from the simplest way (peeled then rinsed) to a more sophisticated version where only the very best ofthe vegetable is kept.
Other recipes of the same category
Tips and tricksWork on/prepare an ingredient
 |  | ||
| How to prepare broccoli | How to prepare cauliflower | ||
For 4 carrots, you will need:
- 4 carrots
Nutritional information:
Whole recipe Calories
252 13% Proteins
6g 2% Carbohydrates
58g 5% Fats
0g 0% Per 100 g Calories
35 2% Proteins
1g <1% Carbohydrates
8g 1% Fats
0g 0% |
Traffic
|
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 14 min.
Preservation : Several days in the fridge, in a closed jar.
How much will it cost?
Step by step recipe:
1 There's no need to wash the carrots to start with. |  |
2 Peel with a vegetable peeler if possible. The most practical way is by starting in the middle and peeling towards the end of the carrot. Do this all round, then turn and do the same for the other end. |  |
3 Peel away all marks on the surface completely. |  |
4 Cut off the top (a good centimetre or ½"). |  |
5 Then the bottom. |  |
6 Rinse and dry on a cloth. Your carrots are now ready to be grated or sliced for example. |  |
7 If you wish to use only the best of the carrot, there's still a little work left to do. Cut the carrot in 2 lengthways, then cut each half in 2 again. You will now have 4 long quarters, with an angled "ridge" and a rounded underside. |  |
8 Lie a quarter on its rounded side, and cut off the angled top edge, which is the core of the carrot. This central core is always harder than the rest, often fibrous and sometimes more green than orange. You will notice that it is wider at the top end of the carrot than at the root end, and you should cut to follow this line. |  |
9 Once the central core is removed, what remains is the best of the carrot. |  |
10 Which you can then cut for use in your recipes. |  |
Remarks:
If you are using new or small carrots, there's no need to remove the central core as they will be tender right through.If you read in a French chef's recipe "l'orange d'une carrotte" (the orange of a carrot), it means a carrot that's been peeled and rinsed, with its core removed.
Source:
Home made.Last modified on: February 21th 2011
You might also like:
Nota: Rollover photos with your mouse to see recipe title.
Follow this recipe
If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.Note: You will need to confirm that you want to follow this recipe.
Quick access to cooking-ez.com
Recipes: My EZ Cooking: | Know How: All about this site: | Do-it-yourself: Miscellanous: Contacts: |
Most wanted: Cookies - Dublin fruit scones - Crêpes Suzette - Spaghetti with smoked salmon - Nanou's chocolate cake - Houmous
Post a comment or question:
Back to top of page