This cooking skill is all about cutting baton carrots. Carrots are one of the unsung heroes in the kitchen and are used in many recipes. You will find that the cuts of carrot below can be used on all root vegetables, such as turnips, swede, parsnips, celeriac and celery, to name a few. Don’t forget to save all your vegetable trimmings for your stocks and soups.
- Wash, peel and rewash your carrots.
- Place a carrot onto your board and cut it into lengths about 3.5cm long.
- Slightly trim one side to create a flat side and put this down on the board (this gives you a more firm base to cut the carrot).
- Next, cut the carrot into strips about 0.5cm think. Lay the strips flat onto the board and cut the sticks into 0.5cm thick strips again. You should now have a neat pile of baton carrots looking like match sticks.
Julienne of carrots is the same process, but the pieces are longer and thinner.
Other ways of preparing carrots
Another way of preparing carrots is as follows: