Perfectly Cored Carrots
A quick technique for removing the woody core from carrots so every bite stays sweet and tender. Ideal for roasting, steaming, or adding to any meal that needs perfectly textured carrots.
Equipment
- 1 | cutting board |
- 1 | Chef’s knife | sharp
- 1 | Paring knife | optional for starting slit
- 1 | Vegetable peeler | optional
Ingredients
- 4 | | medium carrots | firm and fresh
- 1 | tsp | olive oil | optional
- 1 | pinch | salt | optional
Instructions
- Rinse carrots and pat dry.
- Trim both ends of each carrot.
- Score a shallow lengthwise slit about halfway through the carrot.
- Grip the top and twist while pulling the core upward until it slides free.
- Check the hollow and remove any remaining woody bits.
- Slice the cored carrot into even rounds or sticks.
- Toss with olive oil and salt if desired.
- Use immediately or refrigerate until ready to cook.
Notes
Store cored carrots in an airtight container in the fridge for up to 1 day.
The removed core can be composted or simmered briefly in stock.
Skip coring for very thin or baby carrots.
A sharp knife makes the initial slit safer and cleaner.
The removed core can be composted or simmered briefly in stock.
Skip coring for very thin or baby carrots.
A sharp knife makes the initial slit safer and cleaner.