If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
We’ve already done a few How to Chop a Carrot tutorials, but carrots really do feature in almost every meal I cook, so bear with me! They’re also a great vegetable to practice on, because they’re inexpensive and can be eaten both raw and cooked. In today’s tutorial we’ll be making carrot sticks.
The first few steps are the same as we’ve learned so far. Wash your carrot with clean water (and a scrubbing brush if you want), but try and leave the skin on to preserve the mineral content.
Check your carrots over for any discolouration or blemishes that you want to cut out. Just like before, cut them out using a small ‘V’ shape.
Chop off the top and bottom (or top and tail) of your carrots.
Next, cut the carrot into chunks the same length as the sticks you want to end up with. I usually aim for about 4-5cm or so (a little under 2 inches).
With each chunk, start by chopping it in half. This gives you a flat surface to rest the carrot on, which makes the rest of the chopping safer. There are a couple of different ways to go from here.
The way I always used to make carrot sticks is to just keep halving until you end up with sticks that are about half a centimetre (¼ inch) at the fat end.
Recently I’ve found, however, that it’s more efficient to cut carrot sticks using a kind of grid pattern. Slice each chunk into four lengthwise, then cut each thick slice into sticks. You can even stack your slices to make chopping faster!
Not only are sticks great finger food, you can also boil them like slices (link). However, my favourite way to cook carrot sticks is in a stir-fry, which is the recipe we’re working towards this month!