50 Ways to Cook a Carrot

Contents
Introduction 4
General Information 13
Parts of a carrot — Purchasing carrots — Washing carrots — Peeling carrots —Knives for cutting carrots — Using knives — Slicing carrots with a knife — Simple slices — Matchsticks, julienne, or bâtonnets — Dicing — Roll cut — Grating carrots — Mandolins — Juicing carrots — Blending carrots — Immersion blenders — Processing carrots — General equipment for cooking carrots
6. Carrot salad 39
Make the salad
9. Carrot pickles 41
Making sauerkraut — A new-fangled pickling container — Salt fermented carrots — Miso-pickled carrots — Acid fermentation — Keeping pickles crisp — Acid fermented carrot pickles — Determining liquid quantity — Salt for acid pickling — Sugar for pickling — Pickling spices — Processing acid-fermented carrots
10. Carrot Conserves 52
Basic jam — Determining when the jam is done — Packaging jam — Beyond basic jam — Basic jelly — Beyond basic jelly
21. Sous-vide Carrots 60
Modern, sous-vide cooking — Why sous-vide cooking works— Set-up your equipment — Choose your bag — Prepare your carrots —Cook your carrots — Serving
22. Roast carrots 64
Brief comments on oven — The modern origin of roast vegetables — Reasons for not roasting vegetables — Why roast vegetables turn brown on the outside — Pans for roasting — Preparing carrots for roasting — A few additions — The roasting process — Testing for doneness — After the carrots are cooked — Cooking ahead of service — Other uses — Other vegetables
38. Carrot cake 74
Lining a springform cake pan with paper — Substituting a normal cake pan for a springform pan — Starting the cake — A comment on sugar — Relative egg sizes — Beating egg whites — Folding the batter — Baking the cake — Testing for doneness
50. Carrot Pesto 81