Probably the most common way of cutting a carrot, slicing is a quick and easy way to prep a carrot.
Make sure your knife is nice and sharp as carrots are fairly dense. Lay the carrot flat on the chopping board and hold the large end with your hand and put the tip of the knife on the board and slice along the carrot.
For halves, simply cut it in half, for quarters cut a half in half.
You can also cut them at a 45° angle for a slightly fancier effect.
The Welsh for carrot is a moron, which is funny, but I like to eat them.
Vivid orange and natural sweetness are the first things that come to mind, but knowing how to prepare one (or 1000) is always a good thing to learn!
In this guide I’ll cover;
You can grate them too, like in coleslaw, but that’s pretty self explanatory (I hope?)
Let’s get to it!
Before getting a knife involved (unless you peel it with a knife) you need to get the skin off.
When I’m making soups or stocks I leave the skin on, and sometimes when roasting, but otherwise I’d generally advise to peel before prepping.
The Best bit of equipment for this is the trusty speed peeler, but any veg peeler (should) work. You can use a knife, but you’ll probably lose a lot more carrot unless you scrape the skins off rather than slicing them off.
Anyway! First thing to do is hold a carrot and get the hang of spinning it round 360° in your hand, like this;
You don’t have to practise this, but it’s easier if you get the hang of it first, rather than dropping the carrot all the time while you try to peel it.
Now get your peeler and peel from top to bottom, turning the carrot about 20-30° as the peeler reaches the bottom, return to the top and repeat around the whole carrot. Be sure to hold it firm enough as you peel, or you’ll drop it.
Now to top and tail, which simply means cutting the ends off (the top and the tail) now we have a carrot ready to prep 🥕
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