How to Prepare the Carrots for Lasagna

Video Transcript

"On behalf of Expert Village I'm Laura Banford. I'm going to show you how to make super lasagna and Caesar salad. Now that we've diced up our onions and our garlic we're going to dice up our carrots. Carrots add an important balance to tomato sauce a red sauce has a lot of acid and carrots balance that out with there adherent sweetness. We have a couple of carrots regular old carrots they don't have to be anything fancy they all do the same thing. If I was making carrots as a side dish I go for something a little different probably something that is called Nantse carrot, that is a little French carrots that is just beautiful. Maybe a bonefied baby carrot not those bag carrots that are cut to there really big carrots cut small to look like baby carrots. But actual baby carrots with the tops on them make a really nice side dish, you saute them with a little olive oil, butter and honey. But for this purpose the carrots are going to lend there sweetness to a red sauce and that's what we're doing here. I'm just peeling the thin skin off the vegetable peeler is useful for this as oppose to a pairing knife because you see how thin the skin is and how easily it just comes right off, without sacrificing any of the carrots. We'll get our skin off there and we want kind of a uniform dice as I said cause we want them to cook the same rate so I'm just going to cut them into manageable pieces so they're not rolling around my cutting board. Then we can dice them up keeping your fingers out of the way of course, let's do it again with this one. After we finish with prepping these carrots we're ready to start cooking and we're going to start by sauting our sausage in some butter and olive oil, see you then."