How to prepare a carrot

✅ The essentials

The carrot is eaten raw or cooked, and its cut decides its cooking: the smaller the pieces, the faster it goes. It is part of the base of most stews with onion and celery.

🛒 Choosing it

Firm, smooth, a clear orange, with no spots or soft parts. If it has its tops, they must be green.

🧼 Preparing it

Cut both ends and peel it with a vegetable peeler. A young carrot or an organic one just gets scrubbed under water.

🔪 Cutting it for the dish

• In rounds, for a stew or steaming.
• In sticks, for raw vegetables or a stir-fry.
• In small dice, for a soup or a sauce base with onion and celery.
• Grated, for a salad, dressed at the last moment.

⏱️ How long it takes

One minute per carrot.

🧊 Storing it

In the fridge, in the vegetable drawer, two to three weeks, without the tops, which make it go soft. Grated, one or two days in a container.

🍽️ Make it tonight

The grandma-style bolognese sauce: the carrot in small dice with the onion and celery.