The Basics: Carrots

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The Technique

Carrots

Carrots are versatile in that they may be used in everything from cakes & muffins to side dishes, appetizers & soups. They may be enjoyed raw, roasted, sautéed, baked or boiled. Carrots may be found in a variety of vibrant colors ranging from purple to yellow & even white depending on their cultivar. This nutritionally sound vegetable provides excellent sources of beta-carotene, potassium & fiber & when cooked just so, they taste outstanding. Learn how to boil them for use in various cooking applications.

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How To Boil Carrots

When carrots are to be used in appetizers such as this Fresh Spring Carrot Dip & soups, it’s important to cook them briefly before pureeing them in the food processor or blender. If a glazed carrot side dish is desired, softening the carrots, then allowing them to reduce in a bit of orange juice & fresh ginger will produce a good texture & quality flavor. Learn how to wash & clean the carrots properly, then follow these pointers for success in your own kitchen.

Fresh Spring Carrot Dip By Publisher Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Spring Party Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLIpstick Southern Entertaining Spring Party Menu Easter Dinner Pastry Chef TV Cooking Personality How To Make Mediterranean Carrot Dip Seasonal Recipes

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Cut 1 pound of scraped & sliced carrots into 1/4-inch thick pieces. Bring the carrots & water to cover to a boil in a 2 quart saucepan. Cook 12 to 14 minutes or until tender. Drain & run under cold water to stop the cooking process. Use as directed in specific recipe applications.

The Tune
“East Of The Sun” Billie Holiday 

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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