Carrots are one of the most flavorful, economical, and widely available sources of carotene. And carotene (the plant form of vitamin A) has impressed us with the potential for preventing cancer. Carrots have other pluses also. Consider, that fresh carrots are a good source of potassium, whether raw or cooked. They are also virtually fat free, are high in soluble fiber, and are a modest source of vitamin C when raw.
For best taste, choose smooth carrots that are small to medium in size and tapered at the tips. Carrots should have a bright orange color and a firm texture. Limpness, sprouts on the carrots, or signs of decay at the tips indicate carrots that have passed their prime. By contrast, greens at the top of carrots are a sign of freshness.
Before storing carrots, remove any tops that are present. Store the carrots in plastic in the refrigerator. A good batch will keep two to three weeks. Carot greens, however, are fussier and will last only about five days. For best taste, store carrots away from apples to prevent bitterness.
Before serving carrots, wash them well and scrape the skin if it looks tough and old. A swivel bladed peeler makes for easiest peeling. Expect a pound of raw carrots to yield about 4 cups shredded.
You may prefer cooked carrots to raw. For fast cooking, cut carrots into coin shaped pieces and steam until tender. But raw carrots, of course, are standard for snacking and salads.
Carrots blend well with countless healthy foods. Try these:
- Toss them with pasta, marinated vegetables, or your favorite stir-fry.
- Combine them with one or more of these tasty foods: parsnips, oranges, raising, chicken, potatoes, broccoli, or lamb.
- Spice them with tarragon, dill, cinnamon, nutmeg, and allspice to vary the flavor.
- Save carrot greens and chop and add to salads and soups to boot taste and nutritional value.
- Use as a natural sweetener. Add chopped carrots to soups, stews, and tomato sauce for a full, natural sweetness without refined sugar.
Try this recipe: Marinated Chunky Carrots.
Ingredients
- 1 pound carrots, cut into chunks on the diagonal.
- 1 tablespoon olive oil.
- 2 tablespoons cider vinegar.
- 1 teaspoon Dijon mustard.
- Pinch of dry mustard.
- 1 tablespoon minced fresh mint.
- 1 tablespoon minced fresh dill or 1 teaspoon dried dill.
- 1 teaspoon capers, drained and minced.
Steam carrots over boiling water until just tender, about 7 to 10 minutes. Meanwhile, in a small bowl, whisk together oil, vinegar, and mustards. Then stir in mint, dill, and capers.
In a large bowl, toss together carrots and dressing. Cover and refrigerate for at least an hour or overnight. Service Chilled.
Makes 4 servings.
