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Carrots - discs or sticks?

Carrots - discs or sticks?


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    66
Whole for roasted, big chunky discs for soup (cut on the bias), finely chopped for a soffrito, batons when as an accompaniment, julienne when in a stir-fry, grated when in cake.
 
Depends on the context.

Grated for salads
Thin sticks for stir frys
Thicker sticks or kinda long thin wedge shaped (think that's what Wookie is describing) for roasts
Thick disc's for curries and stews

:)
 
Depends on the context.

Grated for salads
Thin sticks for stir frys
Thicker sticks or kinda long thin wedge shaped (think that's what Wookie is describing) for roasts
Thick disc's for curries and stews

:)

Is the correct answer.:cool:

I love grated raw carrot :o:D
 
I do the Wookey oblique thing for curries and stews. Grated or strips for salad. Sticks for dipping/snacking and for steaming. I rarely do disks. Not really any point. If I roast carrots I do them pretty much whole.
 
Neither. Carrots are disgusting

How can carrots be disgusting? :confused: They don't have a strong enough flavour to be disgusting. I could understand someone finding them bland, or someone disliking the taste a little - but disgusting? Are you one of those fussy eater types?
 
Scraping earth off home grown carrots, revealing the vibrant colour underneath, whiffs of the smell whilst you get gently splattered with carrot juice = one of lifes little pleasures imo*


*I think I need to get out more :D
 
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