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.

	- Add this recipe to my binder (Read more...) - Follow this recipe
	- Post a comment about this recipe - See comments on this recipe
	Short version - Short version with photos
	Recipe as slideshow
	Pdf short version
	- Send this recipe to a friend - E-mail me about this recipe - Subscribe to news list
	- List of recipes in category - List of all the recipes

Other recipes of the same category

Tips and tricks
Work on/prepare an ingredient


How to prepare broccoli		How to prepare cauliflower

For2 carrots 4 carrots 8 carrots 12 carrots

MeasuresMetric

Metric weight Metric volumes Read more...

For 4 carrots, you will need:

4 carrots

Nutritional information:

Whole recipe

Calories

252

13%

Proteins

Carbohydrates

58g

Fats

Per 100 g

Calories

Proteins

<1%

Carbohydrates

Fats

Traffic

Recipe seen 42,420 times

Rating

Already noted 4 times
Average note : 1.5/3

% 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?

For 4 carrots : 0.72 €
Per carrots : 0.18 €

Change currency:

Note : These prices are only approximate. Read more...

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 21^th 2011

You might also like:

Baked potoatoes with herb butter or cream

Confectioner's custard (Crème pâtissière, or French pastry cream)

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.

Note: You will need to confirm that you want to follow this recipe.

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.

Quick access to cooking-ez.com

Recipes: