Chopping Carrots for Roast Pork

Video Transcript

"My name is Brandon Sarkis for Expert Village and today I will be roasting a pork loin. Okay so let’s do our carrots, so we are going to set these down, I’ve got my carrots, I’ve got my peeler here, the handy dandy peeler. We are just going to peel these, I hold them on the smaller end and peel them down and it is not imperative that you get flashy with this. You just want to make sure that you don’t miss any parts and peel it nice and, you go light with it so you don’t peel away a half an inch on your carrots. So you’re just going to sit there and drag the peeler lightly across and you can go both ways with the peeler. You can go up and down if you like, I don’t know this peeler it seems it only works here for me if I use it going one way, if I try using it two ways it tends to make a mess. So here we go and you know, just take your time, nice and even you don’t want to cut your finger off or anything. Don’t forget the ends where you were holding it, you don’t want to forget that. Keep all these carrot scraps, we are going to put them aside for our vegetable stock. What we are going to do now we are going to lop the big end off our carrots, just the root part, go a quarter of an inch in probably, cut straight through there. Now we are going to cut these so if you put them like this they make a triangle shape. So we are going to put them in opposite directions because they, the way they are shaped it makes kind of a rectangle and it kind of boxes them up. This way it’s a triangle and they are not even so if you put them opposite end to opposite end, there you go, this third one will kind of squeeze in there on the end. We’ll leave these nice and big because you don’t want to take roast carrots and cut them off really small because it just doesn’t work that well, so. "