Carrots are long, slender roots that taper to a point with fern-like green leaves on top. In addition to common orange carrots, are white red, purple and yellow varieties. Sizes range from baby carrots harvested young to mature large ones.
The sweet flavour comes from their high sugar content. Carrots are used raw and cooked.
To store remove the green tops, place the carrots in a plastic bag and refrigerate up to 14 days.
Prep and cook:
Peel the carrots if desired. Baby carrots do not need to be peeled. Use raw on vegetable platters with dip.
Shredded for salads, pared into strips for garnish or juiced.
To cook whole or cut carrots: steam, boil, microwave, roast, or add to stir fires, soups and casseroles.
Goes with: Herbs, spices, and flavors such as: Brown sugar, cinnamon, honey, ginger, dill, lemon, nutmeg, orange, parsley, thyme vinegar.
Foods: Apples, cheddar, white fish, ham, mushrooms, onions, peas, potatoes, walnuts.
Low fat and sodium.
Excellent source of vitamin A.
Contains carotenoids including beta-carotene and alpha-carotene, antioxidants that may help promote eye and bone health.