Veteran Move #5: Chopping Carrots

I tend to choose 'utility carrots' as pictured above unless a recipe calls for 'bunch' carrots or so-called 'baby carrots'.
First, give some thought to type of carrot. I tend to choose ‘utility carrots’ as pictured above unless a recipe calls for ‘bunch’ carrots or so-called ‘baby carrots’.

Many people have fraught relationships with carrots. As children we may have resisted eating them. As adults they are unfairly considered a run of the mill veggie. The carrot is actually a member of the parsley family and it’s the root which is generally regarded as being the edible part. We all recognize carrots for their typical orange colour but increasingly you will find purple, yellow, black, red and white varieties at your grocery store.

If you do a little research you quickly learn that this ubiquitous food has super nutritious values as well as a natural sweetness that compliments every dish. While the carrot’s impact on night vision may have been overstated, it’s high concentrations of alpha and beta-carotene, and vitamins k and B6 do have a positive impact on eye health. Carrots also support heart health, healthy teeth and gums, improved brain health and cognitive function and are a common cancer fighting food. Finally, eating carrots also supports better digestion, can improve hair and skin and can lower the risk of developing diabetes.

So, is it any surprise you find many, many recipes in this space that feature Bugs Bunny’s favourite snack? Read on for advice on a variety of ways to cut and prepare carrots.

Cut each end off and use a peeler to take the top layer of the vegetable off before you slice and/or dice. Turn the carrot perpendicular and slice 1/4 inch thick full moons
Cut each end off and use a peeler to take the top layer of the vegetable off before you slice and/or dice.
Turn the carrot perpendicular and slice 1/4 inch thick full moon carrot disks.
As always, a very sharp knife is crucial
I almost always square off my carrots to make it easier to work with them unless I'm slicing full disks or half-moons. Pictured above I have used a very sharp knife to slice away the round edges before slicing 'Julienne' strips, also referred to as matchsticks or batons
I almost always square off my carrots to make it easier to work with them unless I’m slicing full disks or half-moons… I also usually cut the carrots into 4-6 inch halfs.
Pictured above I have used a very sharp knife to slice away the round edges before slicing ‘Julienne’ strips, also referred to as matchsticks or batons
Slice strips about 1/4 inch thick and between 2 1/2 and 4 inches long. Then slice them again into 1/4 inch thick matchsticks
Slice strips about 1/4 inch thick and between 2 1/2 and 4 inches long. Then slice them again into 1/4 inch thick matchsticks
If you're dicing the carrot its simply a matter of turning the matchsticks perpendicular to your knife and cutting them...
If you’re dicing the carrot its simply a matter of turning the matchsticks perpendicular to your knife and cutting them…
...into smaller bite sizes
…into smaller bite sizes
Or, cut the full-length of the carrot in half (a sharp knife is crucial) and then turn it perpendicular again...
Or, cut the full-length of the carrot in half (a sharp knife is crucial) and then turn it perpendicular again…
... and slice 1/4 inch thick half moons
…and slice 1/4 inch thick half moons

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