Contents
Introduction 4
General Information 13
Parts of a carrot - Purchasing carrots - Washing carrots - Peeling carrots -Knives for cutting carrots - Using knives - Slicing carrots with a knife - Simple slices - Matchsticks, julienne, or bâtonnets - Dicing - Roll cut - Grating carrots - Mandolins - Juicing carrots - Blending carrots - Immersion blenders - Processing carrots - General equipment for cooking carrots
6. Carrot salad 39
Make the salad
9. Carrot pickles 41

Making sauerkraut - A new-fangled pickling container - Salt fermented carrots - Miso-pickled carrots - Acid fermentation - Keeping pickles crisp - Acid fermented carrot pickles - Determining liquid quantity - Salt for acid pickling - Sugar for pickling - Pickling spices - Processing acid-fermented carrots
10. Carrot Conserves 52
Basic jam - Determining when the jam is done - Packaging jam - Beyond basic jam - Basic jelly - Beyond basic jelly
21. Sous-vide Carrots 60
Modern, sous-vide cooking - Why sous-vide cooking works- Set-up your equipment - Choose your bag - Prepare your carrots -Cook your carrots - Serving
22. Roast carrots 64
Brief comments on oven - The modern origin of roast vegetables - Reasons for not roasting vegetables - Why roast vegetables turn brown on the outside - Pans for roasting - Preparing carrots for roasting - A few additions - The roasting process - Testing for doneness - After the carrots are cooked - Cooking ahead of service - Other uses - Other vegetables
38. Carrot cake 74
Lining a springform cake pan with paper - Substituting a normal cake pan for a springform pan - Starting the cake - A comment on sugar - Relative egg sizes - Beating egg whites - Folding the batter - Baking the cake - Testing for doneness
50. Carrot Pesto 81