Carrots are one of those vegetables that always seem to be in the fridge. They bulk up soups, add crunch to salads and bring sweetness to roasts and brey sides.
While there’s no need to be fancy every time you cook, knowing a few simple cutting styles can make prep quicker and help your dish cook evenly.
Read more: How to freeze carrots the right way (and keep them fresh for months)
Here are four easy carrot cuts every home cook should know:
What you’ll need
- A sharp knife
- A stable chopping board
- A vegetable peeler (optional)
Peel carrots if the skin feels tough or looks dusty. If they’re fresh and clean, a good rinse will do.
Baton (sticks)
This is your everyday carrot stick.
Trim off the ends, then cut the carrot into shorter lengths that feel comfortable to handle. Slice each piece into chunky sticks.
Best for: lunchboxes, crudités, roasting and snacking.
Try this recipe:
Dice
Diced carrots are neat, practical and cook evenly.
Start with carrot sticks, then cut across them to form small cubes. Keep the pieces similar in size so they soften at the same pace.
Best for: stews, soups, curries and savoury mince.
Julienne (thin strips)
This cut looks impressive but is easier than it sounds.
Slice the carrot lengthways into thin planks. Stack them, then cut into fine strips. Work slowly and keep your fingers tucked in.
Best for: stir-fries, slaws and fresh salads.
Try this recipe:
Brunoise (tiny cubes)
This is a finer version of diced carrot.
Once you’ve made thin strips, cut them across into very small cubes. It takes a bit of patience, but the result is worth it.
Best for: sauces, garnishes and dishes where you want subtle texture.
You don’t need ruler-straight edges or perfect measurements. Focus on keeping pieces roughly the same size, and you’ll already be cooking like a pro.
ALSO SEE: HOW TO CUT BELL PEPPERS
