	Common Names:	Carrots
	Family:	Apiaceae
	In Season:	May - October (best) but also over-winter
	Buying:	Choose carrots which feel very firm with no blemishes or cracks. Smaller carrots tend to be sweeter.
	Storing:	In a cool, dry, dark place for up to 5 days or in the refrigerator forï¿½ up to 10 days. Remove any leaves attached to carrots before storing for any length of time.
	Allowances:	1 Mediumï¿½ (10cm/6" long)ï¿½ per person

ï¿½

General Preparation of Carrots

wash in cold water Cut off the stem end and straggling roots if present. Peel older carrots or simply scrub or scrape young specimens.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
Y	Y	Y	Y	Y	Y	Y
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
Y	Y	Y	Y	Y	Y	Y

ï¿½

ï¿½ Suitable Methods and timing for cooking Carrots
ï¿½	ï¿½	ï¿½
Bake/Roast Carrots	y	Chunks or Halves =ï¿½ 40-45ï¿½ minutes. Drizzle with oil . Cover.
Boiling Carrots	y	Slices or Batons = 8-10 minutes
Fry/Sautï¿½ Carrots	y	Slices or Matchsticks = Stir-fry 4-6 minutes
Microwave Carrots	y	Slices or Batons = 5-8 minutes
Steaming Carrots	y	Slices or Batons = 10 - 13 minutes
Stuffing Carrots	x	ï¿½
ï¿½	ï¿½	ï¿½

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