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SAVEUR’s executive food editor Todd Coleman shows us two super-simple ways to cut carrots into even, aesthetically pleasing pieces — no wasted carrot bits, and no appliances necessary!

"Carrots

Carrots Vichy

In Acheson’s update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.

What you’ll need

  • A sharp knife

The Roll Cut

  • Starting at the tapered end, make a diagonal cut.
  • Make a quarter turn, and cut again in the same place, moving up the carrot as you go.
  • The cuts from the tapered end will be the same size as the cuts from the thick end.

The Julienne

  • Hold the carrot at an angle and make thin cuts working your way up the carrot.
  • Make a tight stack, like laying out a deck of cards.
  • Holding down the stack, make tight cuts for a beautiful julienne.

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