Carrots are a kitchen workhorse. They're second only to onions as one of the most common ingredients in our savory, and occasionally sweet, recipes. They go in our weekday lunch salads and our slow-cooked weekend stews. We eat them raw with dip, roast them to tender perfection, or quickly sauté them for dinner. Really, is there anything the mighty carrot can't do?
Nearly every recipe with carrots starts the same way: peel the carrot and cut it into pieces. Today, let's take a look at some of the most common ways that recipes ask us to transform this skinny orange vegetable into bite-sized pieces.