then you’ve likely experienced “julienned” carrots. Julienne, a thin, match-like cut, is also known as the “French cut” and is regularly taught to culinary students at French-style ...

Julia recommends serving creamed carrots with a roast or baked chicken. To prep the carrots, trim the stems and peel them ...

Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking ...

Mix the together in a large bowl, the grated carrot, diced chilli, coriander, thinly slice red onion, cumin, harissa, fennel seeds, flour, milk and eggs to form a batter. Season with a little sea ...

Transfer carrot mixture to a platter. Drain raw carrot curls and pat dry. Scatter raw carrots over roasted carrots. Garnish with pumpkin seeds and a thin scattering of greens.

Quarter the swede and thinly slice. Slice the carrots on the diagonal, about 5mm thick. Heat a large frying pan with a good fitting lid over a medium-low heat. Add the sliced leek and 1 cup of the ...