Basic Use and Preparation

Carrots can be eaten raw, juiced, pickled, canned, or cooked by a variety of methods, including boiling, steaming, microwaving, roasting, stir-frying, and sautéing. The feathery tops can be plucked from their fine stems and used raw in salads, added to soups, or made into fabulous-tasting Carrot Top Pesto. To prepare the carrots, scrub them with a vegetable brush or peel them using a swivel or serrated peeler. Trim the ends and cut as directed in individual recipes.