• Ingredients

    • Carrot 3/4 lb


  1. Slice Carrot.

    Trim the tops off of the carrots. Hold the carrot firmly with one hand, with the fingers curled inward. With a sharp chef's knife in the other hand, place the side of the blade against the knuckles of your index and middle fingers.

    Use this as a guide as you make slices through the carrot.