Carrots

The most common of all root vegetables, carrots are cheap, versatile, and available year-round. Unless you buy actual baby carrots at a farmers’ market or grow them yourself, so-called baby carrots are peeled and cut regular carrots packed into bags; they’re undeniably convenient, though they dry out more quickly than whole carrots. Real baby carrots are simply small, whole carrots.

Preparing: Many carrots only need scrubbing. Remove the outer layer with a vegetable peeler if they seem tough or overly dirty. Trim off the greens and stems and the pointy ends. Chop, slice, or grate as you need.

Best cooking methods: steaming, braising, braising and glazing, roasting, grilling

When are they done? When tender but not mushy, unless you’ve going to purée them; then you want them quite soft. Taste and you’ll know.

Other vegetables you can use: parsnips, beets, turnips, celery root