Carrots

Carrots are root vegetables which are known to be nutritious, low in fat and calories, and usually available all-year round. They are a great source for vitamin A that is mainly good for the eyes. Carrots give sweetness and color to any recipe they are added to. If you buy them with the greens attaches, they are sweeter.

Washing and peeling carrots

Cutting Carrots

Boiling Carrots

Freezing and defrosting Carrots

Storing Carrots

Washing and peeling carrots

Wash carrots with a sponge under running water. Cut the top part then peel along with a sharp knife towards the bottom. You can used a vegetable peeler or you can scrape off the crust with a sharp knife instead of peeling. Cut the bottom part. Rinse again under running water rubbing the carrot with your fingers.

Back To Top

Cutting Carrots

Slices: Cut carrots horizontally into regular slices or diagonal slices.

Shredded: Rub the carrots against the grid (side) of a grater with the large holes. Hold the carrot upright against the grater to get longer shreds.

Fingers (quarters): Cut carrot into half lengthwise, then the half into quarters. If the carrot is too long, cut each quarter across into two pieces.
 

Chunks: Cut carrot into halves or quarters lengthwise. Slice each half or quarter horizontally to form chunks

Sticks: Cut carrot into thin slices lengthwise (3 mm). You can trim the sides of the carrot to square it. Cut each slice into strips to form sticks.

Dice: Cut carrot lengthwise into slices, the thinner the slices, the smaller the resulting dice will be. You can trim the sides of the carrot to square it. Cut the slices into strips lengthwise the same thickness of the slices. Cut across the strips into uniform dice.

Back To Top

Boiling Carrots

Boil carrots in a deep pan ¾ filled with water, covered, over medium heat for 12-15 minutes.

                                                                                Back To Top

Freezing and defrosting Carrots

Freeze carrots after washing, peeling and cutting. Make sure to drain well so that they don’t contain any water at all. Put in a plastic bag, remove excess air, close well and place in the freezer.
 

To defrost, just get the bag out of freezer and leave it until ice melts. If you’re going to boil or cook them you don’t have to defrost.
 

Storing Carrots

Store carrots fresh and unwashed in a dry cold place, refrigerator drawer, for about 3-5 days.

Back To Top