Le Cordon Bleu

Cutting a Block: Hard Vegetable: Carrot

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. After peeling’, cut the carrots into even sized pieces.

  2. Trim one side.

  3. Turn onto the cut side and repeat the same cut.

  4. The carrot is now ready for cutting into a julienne or brunoise.

© 2010 All rights reserved. Published by Le Cordon Bleu.