COOKING CUBE: If you can find baby carrots, you can cook them like a chef with a knife.
The best way to do this is to cook them raw, which is a very easy way to get those sweet, crunchy bits of carrot that we love so much in salads and stir-fry dishes.
The easiest way to cook these is to fry them in a little oil, and then you can peel them and chop them up and make a vegetable sauce.
Then you can stuff them with whatever you want and use them as a topping for anything you want to add.
We’re going to cover a bunch of this, but first, here are the basics of how to make baby carrots.
You’ll want to keep the carrots peeled and cut into pieces about the size of peas.
You want to wash them well to remove the excess water.
When you’re done, slice the carrots into small, even slices.
You can use your fingers or a sharp knife to slice the pieces and remove any hard spots.
Make sure the carrots are completely submerged in the oil.
If they’re not, you’ll need to add a little water to the pan and then gently cook them for about 3 to 5 minutes, until the oil is bubbling.
You don’t want them to boil too much.
You should use a large pot or wok to heat the oil and then add the carrots.
After about five minutes, add the onions and garlic.
Add the carrots, onion, and garlic to the wok, and cook for about five more minutes, or until the carrots begin to soften and turn golden brown.
Add in the beans, beans, and tomato paste.
Cook for about a minute more, until beans are soft and the vegetables are soft.
Now add in the cabbage, tomato paste, carrots, and peas.
Stir well to combine.
The veggies will become a little bit more translucent and a little more crunchy, so add a pinch of salt to taste.
Serve with a drizzle of olive oil or even a little balsamic vinegar to enhance the flavor.
You could also make the sauce ahead and serve it with a salad or something.
You won’t need to worry about it being a complete mess, and the flavor will be good.
Now, go ahead and check out our favorite ways to cook this!