Carrot

Peel and square off

1. 1

   Trim both ends and peel from top to tip.

2. 2

   Cut into 5 cm lengths.

3. 3

   Cut a thin slice off one side so it sits flat, then cut into planks for batons and julienne.

Tips

• Young carrots only need scrubbing.
• Cut thick and thin ends to equal sizes so they cook together.

Knife cuts that suit it

• Rondelle3–6 mm thick discs

• Batonnet6 × 6 × 50–60 mm

• Julienne3 × 3 × 50 mm (fine julienne: 1.5 × 1.5 × 50 mm)

• Brunoise3 × 3 × 3 mm (fine brunoise: 1.5 mm)

• Oblique (roll) cutabout 25–30 mm chunks with two angled faces

Use it in

• Gajar ka halwa
• Moroccan carrot salad
• Carrot and ginger soup
• Gajar koshimbir