by Susie Middleton
Carrots need to be cut in consistent widths to cook evenly. Here’s the method we use:
Cut peeled carrots into 2-inch lengths and then halve each piece lengthwise. Lay them cut side down on the cutting board and slice lengthwise about 3/8 inch thick.
From Fine Cooking issue #101, p. 86
Try this method out on the following recipes:
|Pomegranate-Balsamic-Glazed Carrots||Gingery Sautéed Carrots|
|Roasted Winter Vegetables with a Maple-Ginger Glaze||Braised Carrots & Shallots|
Photos: Scott Philliips