How to Prepare Carrots:
Mature carrots should be washed and peeled. Younger carrots have a thin and tender skin and only need to be washed – a vegetable scrubber is great at getting all the dirt off.
Carrots are very versatile and can be grated, peeled, sliced and diced to be enjoyed raw or cooked.
When cooking carrots be sure to remember that the smaller the carrot is cut, the faster it will cook. When cooking carrots with other ingredients by roasting, baking, or boiling, keep in mind that as a hard vegetable, carrots may take longer to cook and should be cooked or baked prior to adding softer ingredients that cook for less time.
Cooking Methods: Cooking methods include: boiling, steaming, microwaving, roasting, grilling, simmering, baking, stir-frying and braising. You can tell they are done when they are tender but not soft and mushy. Tasting your carrots as they cook is the best way to decide when they are done.
How to Bake: Cut carrots into 1 inch diagonal slices. Arrange in a shallow layer in a baking dish; generously dot with butter, margarine, or oil. Cover and bake in a 325ºF (160ºC) oven until tender when pierced (40 to 50 minutes). Turn over several times.
How to Boil: In a wide frying pan, boil 1 pound of whole carrots, covered in 1 inch of water until tender when pierced (10 to 20 minutes). Drain and serve.
How to Microwave: Arrange 1 pound whole regular carrots or sliced carrots in a 1½ baking dish. Add 3 tablespoons of water; cover. Microwave on high- whole carrots for 6 to 7 minutes, slices for 5 to 6 minutes. Stir after 3 minutes. Let stand, covered, for 5 minutes. Carrots should be tender when pierced.
How to Steam: Arrange slices or whole or miniature carrots on a rack. Steam until tender when pierced (5 to 10 minutes for slices, 12 to 20 minutes for whole regular carrots, 8 to 12 minutes for whole miniature carrots).
How to Stir-fry: Cut carrots into ¼ inch thick slices. Stir-fry up to 5 cups, using 1 tablespoon of oil for 1 minute. Add 3 tablespoons of liquid, cover, and cook until tender crisp to bite (3 to 5 more minutes).