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.
177 K 4.0/5 (48 reviews)
15 min.
Easy
4 carrots
1 IngredientLast modified on: February 21th 2011
For 4 carrots, you will need:
4 
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: Boeuf (beef) bourguignon, Salmon marinated like herring, Thaï rice with small vegetables, Coq au vin, Vegetable clafoutis, ... See them all 68
Other recipes you may also like
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.February 21th 2011373 K5 25 min.
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.October 13th 2010221 K4.9 30 min.
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.March 12th 201760 K3.8 3 hours 55 min.
Basic cake batter - the French way
The French have adopted the word "cake" for one that will stand up to being transported (usually made a loaf tin and sometimes called a "travel cake" in French). There are many versions, but here is a new basic recipe to which you can your choice of flavours (pistachio, lemon, chocolate...) and...November 18th 202051 K 20 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020340 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)
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.