How to prepare carrots

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.
165K 4.0/5 based on 48 reviews
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Last modified on: February 21th 2011

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For 4 carrots, you will need:

Change these quantities to make: 2 carrots 4 carrots 8 carrots 12 carrots
How long will it take?
Time required for this recipe:
PreparationStart to finish
14 min.14 min.

Step by step recipe

Stage 1
How to prepare carrots
There's no need to wash the carrots to start with.

Stage 2 - 3 min.
How to prepare carrots
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
How to prepare carrots
Peel away all marks on the surface completely.

Stage 4 - 1 min.
How to prepare carrots
Cut off the top (a good centimetre or ½").

Stage 5
How to prepare carrots
Then the bottom.

Stage 6 - 3 min.
How to prepare carrots
Rinse and dry on a cloth.

Your carrots are now ready to be grated or sliced for example.

Stage 7 - 2 min.
How to prepare carrots
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.

Stage 8 - 2 min.
How to prepare carrots
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.

Stage 9
How to prepare carrots
Once the central core is removed, what remains is the best of the carrot.

Stage 10 - 3 min.
How to prepare carrots
Which you can then cut for use in your recipes.
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.
Several days in the fridge, in a closed jar.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
252 Kcal or 1,055 Kj6 gr58 gr0 gr
13 %2 %5 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
35 Kcal or 147 Kj1 gr8 gr0 gr
2 %<1 %1 %0 %
Per carrots
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj1 gr14 gr0 gr
3 %1 %1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 carrots : 0.72 €
  • Per carrots : 0.18 €

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)
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Tahitian style fish, Boeuf (beef) bourguignon, Chinese Soup, Spaghetti Bolognese, Vegetable tartare, ... All
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