This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
190 K 4.0/5 (48 reviews)
15 min.
Easy
0.75 €
4 carrots
1 IngredientLast modified on: February 21th 2011
For 4 carrots, you will need:
- 1
4 carrots - Total weight: 720 grams
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1
There's no need to wash the carrots to start with.
Stage 2 - ⌛ 3 min.
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.
Stage 3
Peel away all marks on the surface completely.
Stage 4 - ⌛ 1 min.
Cut off the top (a good centimetre or ½").
Stage 5
Then the bottom.
Stage 6 - ⌛ 3 min.
Rinse and dry on a cloth.
Your carrots are now ready to be grated or sliced for example.
Your carrots are now ready to be grated or sliced for example.
Stage 7 - ⌛ 2 min.
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.
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.
Stage 8 - ⌛ 2 min.
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.
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.
Stage 9
Once the central core is removed, what remains is the best of the carrot.
Stage 10 - ⌛ 3 min.
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.
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 5 RDI=2 % | 60 RDI=5 % | 0 | 250 RDI=10 % | 1,060 RDI: 10 % |
| Per 100 g | 0 | 8 RDI=1 % | 0 | 40 RDI=2 % | 150 RDI: 2 % |
| Per carrots | 1 RDI=1 % | 10 RDI=1 % | 0 | 60 RDI=3 % | 260 RDI: 3 % |
How much will it cost?
- For 4 carrots : 0.75 €
- Per carrots : 0.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Carrot
Like these other recipes: Chicken nems, Tahitian style fish, Baked Mont d'Or with diced mixed vegetables, Winter vegetable soup, Tender roasted carrots with avocado mayonnaise, ... See them all 70
Other recipes you may also like
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023823 K 143.5 1 hour 20 min.
Red mullet fillets in a quick marinade
For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice. February 22th 201599 K4.7 1 hour 25 min.
Apple Pie
This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple. During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best. September 11th 201881 K3.7 55 min.
Alsatian apple tart
This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked. July 13th 202285 K 55 min.
Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran used to enjoy their Sunday picnics, with brioche as the dessert, near to Fort Lamoune, so... May 22th 201985 K1 18 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
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.