Carrots

The poor carrot is rarely served as a vegetable, and when it is, it is often so badly cooked that it has no flavor. Never boil carrots unless you want their flavor to go into the surrounding liquid, such as when making soup or broth. Instead, glaze them in a small amount of water or broth, or roast them, ideally surrounding a meat roast so the flavors of the meat and carrots mingle and the fat from the roast prevents the carrots from drying out.

When preparing carrots for cooking, you can slice them or cut them into sections and then cut each of the sections into wedges. If you are being particular, you can remove the woody cores from the wedges with a paring knife, as shown. You can also turn the carrots into little football shapes.