To clean baby carrots: The same general rules apply to them as to their larger counterparts. Whether you're using the greens or not, be sure to remove them from the larger carrots as soon as possible since they tend to leach moisture from the vegetable itself. Cut across the carrot to create even little dice. Cut each "squarish" carrot across the middle of the length, and repeat to form 4 even slices. Then cut across the carrot to form triangles.ĭiced Carrots: Cut large carrots into chunks, and then cut edges of the chunks off (lengthwise) so each chunk has 4 sides. Then cut each half lengthwise once (or twice) again to form long wedges. Then lay flat side on cutting board and cut across the carrot.Ĭarrot Triangles: Cut in half lengthwise. Always cut the veggie to approximately the same size so all pieces cook up in the same amount of time.Ĭarrot Rounds (Slices): Cut straight across the carrot.Ĭarrot Half-Rounds: Cut in half lengthwise. When cutting into chunks or slicing, be sure to cut on the diagonal - this will expose more of the surface of the carrot so it cooks up much faster. So my recommendation is to NOT peel your carrots before cooking. And you know what? The carrots tasted just as good, if not better (!), than they did when peeled. But when I learned how many nutrients I was actually peeling away I stopped doing it. So many people seem to think they have to peel their carrots before cooking. Simply scrub your carrots with a vegetable brush under running water. No need to chop or slice - the beauty of the baby carrots are their fun size. No matter if you're using pre-bagged or true baby carrots, use the Vegan Flavor Matches (below) to create your own recipes. The same general rules of selection apply as their big brothers and sisters. True baby carrots have their greens still attached.
They make a fantastic snack right out of the bag and can be used in any recipe that calls for baby carrots. You can usually tell if a carrot is crisp by just trying to bend it from the outside of the bag - if they bend easily, pass on that batch.īy the way, have you ever seen those pre-bagged baby carrots in the store? Surprise! They're not usually baby carrots at all, but larger carrots that have been cleaned and cut to the size of baby carrots. Be sure to follow the same rules as above for choosing. The greens tend to deteriorate quickly, so the fresher looking the leaves, the fresher the carrots.Ĭarrots can often be found prepackaged in bags, which means they've already been trimmed of their greens. If the tops are still attached, look for fresh, green leaves (think of how fresh parsley looks - they ARE related!!). The more slender they are, the better.Īvoid those that look sad, including any that are dry, splitting open, shriveling up, or are wilted and bendable - they should be nice and crisp. Look for carrots that are firm, nicely shaped, and brightly colored.
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