How to Dice a Carrot
This method is a very basic breakdown of the awkward vegetable known as the carrot. The main point of dicing is to create even pieces so that they cook at the same rate, avoiding some burnt pieces and some underdone pieces. Now there’s lots of fancy methods out there I could show you for cutting your carrot into itty, bitty pieces, but I find most of the time I simply need a quarter inch dice.
Let’s start by peeling the carrot if you like. The peel has a lot of nutrients in it, but it also contains some bitter elements known as alkaloids. The very mention of not peeling a carrot will cause certain French Chef’s to roll over in their grave, but it’s kind of fun to break the rules don’t you think? Besides, then you don’t have to wash the peeler. However I was feeling French so I used a peeled carrot for this demo.
Next we’re going to make the carrot more manageable. It’s fat at one end and skinny at the other so we’re going to cut it right down the middle. This gives us shorter pieces that are easier to work with, and now we have a fat piece of carrot and a skinny piece of carrot.
This is the skinny carrot piece and if it looks like it will make good bite sized pieces just being cut in half.