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Preparation

Carrot Varieties
Preparation
Flavor Compliments
Quality
Taste Chart


To Prepare for Cooking and Serving   Wash, scrape or pare. Cut into strips, halves, quarters, slices, cubes, or dice. Drain well before serving.

Test for Doneness  Should be crisp, not soft. Taste.

Serve Hot, as a vegetable with meat, poultry or fish, or as a soup or soup flavoring.

Cold,  cooked, in salads, or raw in salads or as an appetizer.

Approximate Cooking Times                    

 Market Forms  Cooking Forms   Boiling Minutes  Steaming Minutes  Baking Minutes
 Fresh Whole, young, whole, old, young, sliced cold, sliced 
15-20             
20-30 
10-20
15-25
 
20-30
40-50
15-25
25-30
 
35-45
60
30-40 
40-50
 Frozen Sliced or diced whole, small 
5-10
12-14
   
35
45                
 Canned 
Whole tiny
sliced              
diced
shredded
 
Heat
7
7
5
   
25
20
20
15
 Jarred 
Whole, tiny 
diced 
sliced
 
Heat 
7
7
   
20
15
15

                                            

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