You can blanch them or not. If you don't blanch, you can peel the carrots, and you won't lose too much nutrients if you don't blanch. If you blanch the carrots, the texture may be better, but the nutrients will be lost. Carrot filling can be made into the ingredients of many kinds of dishes, examples: carrot pie, carrot dumplings, beef and carrot dumplings, carrot meatballs, cream of carrot soup and so on.

Beef and carrot dumplings practice:

Carrots (scientific name: Daucus carota? L. var. sativa Hoffm.), also known as carrots or carrots, for the wild carrot (scientific name: Daucus carota L. var. carota) variant, this variant and the original variant is different from the original variant is the root of the fleshy, long conical, thick fat, red or yellow. It is thick, fat, and red or yellow in color.

Biennial herb, 15-120 cm tall. Stem solitary, white hirsute throughout. Basal leaves thinly membranous, oblong; petiole 3-12 cm; stem leaves subsessile, with leaf sheaths. Umbels compound, peduncles 10-55 cm long, hispid; involucres with numerous bracts, leafy, pinnatifid; rays numerous, outer rays curved inward when fruiting; involucral bracteoles 5-7, linear; flowers usually white, sometimes reddish; flower stalks unequal, 3-10 mm long. Fruit round-ovoid, 3-4 mm long, 2 mm wide, with white prickly hairs on the ribs. Fruit round-ovoid, 3-4 mm long, 2 mm wide, with white spiny hairs on the ribs.

Produced in China in Sichuan, Guizhou, Hubei, Jiangxi, Anhui, Jiangsu, Zhejiang, and other provinces. Widely cultivated throughout the country. Distributed in Europe and SE Asia.

The roots are used as vegetables. And contains a variety of vitamins A, B, C and carotene.