How to Cook Carrots. Bright-colored carrots are more often used as a sweet accent, but they can be divine on their own as well, particularly when accompanied by a more bitter or astringent side dish.
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Peel carrots and cut off the ends.
Cut carrots into dice, julienne, round slices or, for a more dramatic presentation, diagonal slices. Use 1- or 2-inch chunks of carrot in stews and braises.
Cook grated carrots for an interesting accent.
Boil cut carrots for 3 minutes (depending on the size of the cut pieces), or until crisp but tender.
Steam cut carrots for 2 minutes, again depending on size. You don't want your carrots mushy.
Roast carrots along with other root vegetables, such as turnips, parsnips, celery root, potatoes and rutabagas, to intensify their flavor. Toss 2-inch lengths with a little olive oil and roast in a 400 degree oven for 40 to 60 minutes.
Use a sautéed mixture of onion, carrot and celery as the base for soups, stews and vegetable sauces. (If you wish to impress your friends, tell them that the French call this savory mixture "mirepoix.")
Pair carrots with ginger to accent their sweetness but also provide a little zing. (See the Related eHow "Make Ginger-Glazed Carrots.")
Try a Middle Eastern way with carrots and match them with olive oil, cumin, a little cayenne pepper, and chopped herbs such as cilantro, mint and parsley.