Ingredients
1 carrot
Equipment
- 1 Peeler
- 1 Knife
- 1 Saucepan
- 1 Saucepan steamer
Instructions
- 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.
- Alternatively, 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.
Notes
Tip
The term ‘julienne’ refers to chopping carrots and other vegetables into matchstick-sized sticks.
Tip
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.
Tip
Steamed carrot sticks make a great first finger food, garnish for salads and are a fun addition to the lunch box for older kids.
