Roll Cut Carrots
(a.k.a. oblique cut)
The roll cut is great for quickly chopping vegetables that have an oblong shape. See, the problem with oblong vegetables like carrots is that they are wider on one side. This means that if you slice them uniformly, the pieces will not really cook at the same rate. The haphazard nature of the roll cut yields some interesting shapes that should cook more evenly than a standard cut.
What you will need
Carrots
Peeler
Sharp knife
(Nutritional facts 28 calories, 0.16 g fat, 6.7 g carbohydrates, 0.65 g protein, undefined mg cholesterol, 48 mg sodium)How to cook
1
Quickly remove the outer skin of your carrots.
2
Remove any funky bits from the tips of your carrots.
3
As you slice the carrots, use your free hand to roll the carrots over the cutting board.
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