New, smaller carrots: Don’t peel or cut. Simply scrub clean with a stiff vegetable brush. Cook whole. Older, larger carrots: They can be scrubbed clean (in cold water) but if the skin is very blemished or the recipe calls for it, they can be peeled and scraped off too. Larousse Gastronomique advises that carrots should not be scraped or peeled if maximum nutritional content is to be retained; simply brush them if you’re aware of their organic origins but do peel or scrape if concerned about pesticides. [1] X Research source These carrots can be sliced, diced or cut into julienne strips for cooking. Grate the carrot where the recipe requires. In cooking, grated carrot is often used inside puddings, cakes and savory baked dishes.
If you own a steamer machine, follow its instructions.
Test the carrots by sticking a fork into one of them. From there, you can gauge how much longer you need to boil until you get your desired tenderness.
Thin slices will take about 6-9 minutes Strips will take about 5-7 minutes Baby carrots will take about 7-9 minutes.
If you don’t have a lid, use heavy kitchen foil to make one.
To make it creamier, add 4 tablespoons of double/heavy cream and stir through before serving.
Carrot soup Curried carrot soup Carrot, chilli and coriander soup
Grate 4 carrots. Fry 1 onion with a 2cm/1 inch piece of grated fresh ginger and 2-3 chopped cloves of garlic. Use either a little butter or oil for frying. Add the grated carrot to the butter or oil mixture. Cook for 10 minutes, stirring now and then. Add 1 liter (0. 3 US gal) of hot vegetable or chicken stock. Simmer for 30 minutes. Allow to cool slightly. Blend until smooth. Serve hot. Sprinkle with freshly chopped parsley. For those who like cream, a swirl of cream will finish this off nicely.
Carrot halva Carrot cake, vegan carrot cake, carrot cake pops Carrot cake doughnuts.
