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:
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| Pomegranate-Balsamic-Glazed Carrots | Gingery Sautéed Carrots | |
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| Roasted Winter Vegetables with a Maple-Ginger Glaze | Braised Carrots & Shallots |
Photos: Scott Philliips
