Carrots

Cooked Carrots

3 to 5 carrots
1/2 teaspoon salt
black pepper (optional)
2 tablespoons butter

Choose small or medium carrots if available. Wash carrots and cut off both ends. If they have black spots, rings or little roots growing from the sides, scrape the carrots with a knife or a potato peeler.

For cooking, be creative when slicing. Carrots can be cut straight across yielding coin-like rings about 1/4 inch thick. Cutting diagonally also gives an interesting effect. The carrots can also be cut in sticks as they are prepared for eating raw. For cooking make the sticks less than two inches long.

Place carrots in pan and cover with water. Add salt. Bring to a boil and simmer gently for 10-12 minutes until tender when carrots are tested with a fork. Pour water off carrots. Add butter and a small amount of salt (about 1/8 teaspoon). Warm on low for about 3 minutes.

Sliced Carrots

3 to 5 carrots
Choose and clean carrots as described in the recipe for cooked carrots.

For eating carrots raw, cut into sticks by first cutting carrots into lengths less than 3 inches long. Then cut carrots into quarters lengthwise.