Steamed and julienned carrot sticks
- 1 carrot
Peel the carrot and cut off the ends.
Cut the carrot into three even lengths.
Slice each length into matchstick-sized carrot sticks.
To boil carrots: Bring approximately 4cm of water to the boil in a saucepan. Place raw julienned carrots into the boiling water and boil for up to 2 minutes, or until just tender. Remove from water, drain and serve.
To steam carrots: Fill a saucepan with water and place on the stove to boil. Once boiling, add carrots to a saucepan steamer for 1 – 2 minutes, or until tender.
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- The term ‘julienne’ refers to chopping carrots and other vegetables into matchstick-sized sticks.
- Because julienned carrots are sliced so thinly, they take less time to cook or steam than larger pieces of carrot and other veggies. Avoid over-cooking by checking the carrots every minute or so as they are cooking.
- Steamed carrot sticks make a great first finger food, garnish for salads and are a fun addition to the lunch box for older kids.