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.
182 K 4.0/5 (48 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 4 carrots, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 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.
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.
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 recipe5 RDI=2 %60 RDI=5 %0250 RDI=10 %1,060 RDI: 10 %
Per 100 g08 RDI=1 %040 RDI=2 %150 RDI: 2 %
Per carrots1 RDI=1 %10 RDI=1 %060 RDI=3 %260 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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)
Other recipes you may also like
Quince and apple compote
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
December 30th 2019123 K3 60 min.
How to make a good pastry tart case
How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits. It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will show you here.
July 14th 201980 K 45 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025305 K 24.5 3 hours 8 min.
Financiers
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
April 14th 2020342 K 24.6 20 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.60 M 714.6 2 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page