How To Prepare Fresh Carrots

For cleaning purposes: Wash the carrots; peel with a peeler or scrape off the skin if you prefer. Cut the stalk evenly. Young carrots can be cooked whole; larger carrots should be cut into 1/8-to 1/4-inch thick slices before cooking. For making soups and stews, just wash the carrots well and use them without the skin.To prepare: Boil the peeled carrots in a small amount of boiling salted water for 10 minutes or until the carrots are tender; strain well.Steam the carrots: Place them on a wire rack for steaming; cover with boiling water. Cover and steam for 12 minutes or until crispy.Other cooking methods: boil or steam, and then deep-fry; simmer; steam-fry; bake.Serving recommendations: Carrots can be served with melted butter and seasonings to taste, or with any of the following: almond butter, mint cream, dill sauce, horseradish sauce, lemon cream sauce, vegetable oil and lemon sauce; any oil or herb spread; or any Hollandaise or white sauce.