The way carrot is chopped does affect its finished texture. Carrots that are sliced into discs cook soft and are ideal for simple boiled carrots or to be made in purees. Batons, which are cut lengthways, can be cooked fast and stay crisp for stir-fries or to toss into pasta. You can also 'roll-cut' a carrot for maximum surface and angles so that it will caramelize.
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