Sunday, November 4, 2007

making ribbons out of carrot sticks

carrots have a great sweet flavor. they're super cheap and they pop with color. i've never been a big fan of the texture, however... too woody when raw in a salad, whether in chunks or julienned. too mushy when cooked, as in a soup.
i solved my texture problem with this technique, and this is how i always prepare carrots now.
after peeling off the outer layer, which i discard, i just keep on peeling. when i get to the core of the carrot, when it gets difficult to peel, i just eat it right there as a snack.
tossed into a salad raw, or cooked into a warm dish, or even as a layer in a sandwich--it works!

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