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ROOT VEGETABLES (3 of 13)
 Hospitality and Catering
CARROTS - CAROTTES (2 of 2)
Cooking Methods

Carrots are usually boiled in salted water, mineral water or sugared water for glace.

 boiling carrots
Baby carrots or young new carrots require less cooking.
They should be serve buttered with chopped parsley.
Carrots can also be creamed or pureed.
Dishes

Some typical carrot dishes are:

carrot dish * Carottes au Beurre- buttered carrots
* Carrotes Glacées - sugared water - reduced to glaze
* Carrotes Vichy - cooked in Vichy mineral water
* Purée de Carrotes - cooked and pureed finished with butter and cream or skimmed milk or yogurt for healthier eating.
They can also be used for a range of soups, sauces and salads.
Types Carrot Turnip Swede Parsnip Beetroot Celeriac Radish Salsify