Peel the carrots using a very sharp, long-bladed slicing knife. You could use a peeler but using a knife to shave the skin off in one piece retains the natural shape of the carrot best.
Slice the white carrot into 1 cm (½ inch) thick discs. Halve the purple and orange carrots widthways. Keep each colour in separate bowls. Dress each bowl with
Place the bags in a large saucepan and cover with cold water. Place over high heat, bring to a simmer and continue simmering until the carrots are tender but still have a bit of bite. Remove the bags and cool to room temperature.
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