Addicted to novelty since 2001

What is the Culinary History of Serrated Carrots?

First off, what’s the correct term for those kind of ribbed carrot slices? Is there a charmingly-named cutting technique? You know, something like ‘julienned’.

You often see these serrated carrots in bags of frozen vegetables. I was looking at one the other day in my chicken pot pie and wondering “what possessed someone to give this carrot a serrated edge?” It feels like a very 1950s, Good Housekeeping kind of innovation, but that’s mere speculation.

And, come to think of it, why is the carrot unique (is it?) in this treatment? I can’t think of any other vegetables which regularly get serrated.

I did some quick web searches, but drew a blank. Anyone?

UPDATE: You know you’ve hit the big-time when the curator of the World Carrot Museum drops by to comment. That’s three kinds of awesome.

8 Responses to “What is the Culinary History of Serrated Carrots?”

  1. Richgold

    Oh common on you all. Potatoes! (Rippled potato chips). They’re my favorites when eating chips. Ripples have rrriiigggesss.

  2. darren

    Alex: That may, in fact, be the device that does it. Indeed, pickles do get cut that way.

    Richgold: Hmm…while technically correct, I’d say that rippled potato chips exist in a different culinary zone than sliced carrots.

  3. tNb

    How strange that I had this same conversation yesterday and all I could think of was cauliflower.

  4. Nicki

    According to my co-worker friend the serrated carrot (crinkle cut_ decreases the carrot’s cooking time. Typically, carrots take a long time to cook therefore the carrot is the only vegetable with the crinkle cut.

  5. darren

    Nicki: I like that theory. You create more surface area on the carrots (and make them thinner), so they cook faster.

  6. John

    I feel it was solely to make them more pleasant for kids to eat, and arrived about the same time a crinkle cut chips.

    The surface area theory only saves a miniscule of time.

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