Here are a few ideas for creating different shapes and textures in your recipes by using different cutting techniques.
Use for a stir fry or salad.
Scrub the outside of the carrot and use a vegetable peeler to peel away long thin strips of carrot.
Use raw with dips, in salads, or side dishes.
Make sure you’re working with a sharp knife. Cut away round edges of carrot to leave you with a sturdy rectangle. Slice thinly longways, then cut each slice into matchsticks.
Use for sauces and soups.
Chop off the ends with a sharp knife. Hold the knife with one hand, use other to steady the carrot. Slice diagonally at a 45 degree angle, then rotate the carrot a quarter turn before you make the next cut. You should end up with irregularly shaped triangles of carrot. This shape will cook more evenly and hold flavor better than straight rounds.