Carrot (diced)

Carrots are a root vegetable with a crisp texture and naturally sweet, earthy flavour, ranging in colour from the common orange to purple, yellow, and white varieties. They are eaten raw, roasted, steamed, or grated, and their sweetness intensifies when roasted or slow-cooked. Their firm texture holds up well across a wide range of cooking methods.

Dicing cuts an ingredient into small, even cubes, which pack differently into a cup than slices or larger chopped pieces.

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