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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.
186 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: Creamy "terre et mer" pots, Beef braised in reduced red wine, Provençal braised carrots, Cured Pork Belly With Lentils, Scallops with crunchy vegetables and wine sabayon, ... See them all 69
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