How to Chop Carrots & Celery

Video Transcript

"On behalf of Expert Village I'm Laura Banford, and I'm going to show you how to make white bean escarole soup. Now we're going to prep our carrots and our celery. I got some nice big carrots. These are unpeeled, so we have to peel them. We'll start by taking the tops off and discarding them, and then I'm going to take the bottom little bits off. I have a vegetable peeler, and this makes it really easy to get the peel off. You don't lose any of the carrot flesh, because we want to keep it all. This is a nice, inexpensive soup. These vegetables are really affordable, and the beans are extremely inexpensive. You can make a huge pot of soup for about $6.00, $8.00 at the most, and it feeds a big family with leftovers. It's kind of fun to save money. We take our peel off without losing any of the carrot, and just get rid of our carrot skins. I'm going to cut it into more manageable pieces, and take the big carrot pieces like that. These make it easy to dice up, and just run your knife through. You get the pieces all about the same size and they cook evenly. That's the carrot, and now I'm going to take the celery. As I mentioned earlier, I like to use a lot of celery leaves because they have a lot of flavor, and they're pretty too. Dice up the leaves with the more tender smaller stems. That's going to be delicious and pretty. Now take another celery stalk, and slice it down so that you can just run your knife through. Get some good size dice there. When we come back we'll prepare the escarole, and then we'll really get cooking."