Basics for the novice cook

Carrots

I like the vibrancy that carrots bring to a plate of food and well as their nutrition content.

They can be used in a variety of dishes; roast dinners, stews, curries, stir frys, etc.

The application will affect how they are prepared but, in any event, carrots have been in contact with soil – you must peel and wash them for hygiene purposes.

As a side vegetable on a plate, I would first cut them laterally into lengths of approx 4 cm, and then cut them into 4 pieces lengthways, or 6 pieces lengthways, depending on the thickness of the section. In essence, I would like all the pieces to be about the same size so that they all cook consistently. Put the pieces in a saucepan and cover with clean water, bring the saucepan to the boil, add a teaspoon of salt and gently boil for 5 minutes. Drain and serve.

If they are going in a casserole, stew, etc, where they would be cooking for a long time, I would simply cut them into 3-4 cm lengths and happily leave them to cook for up to 45 minutes.

In stir frys I would cut them laterally into medallions, about 5mm thick (and perhaps on an angle for an interesting shape).

If they are going in a Bolognese style sauce I would finely chop them.

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Vegetables and Things