Carrots, Vegetables, Harvest, Healthy

Well someone did and now we’ve got carrots. Carrots are a terrific source of vitamin A; one medium carrot can provide double the daily recommended value.

Low in fat, cholesterol free and low in sodium carrots make for a excellent snack and healthful addition to meals. Salads can easily be garnished with carrot strips created by pealing clean dry carrots with a potato peeler. If you place the carrot strips in the microwave for 30 seconds with a tablespoon of water it is simple to curl the strips for added flair. This is a wonderful way to introduce carrots to young children.

To make carrots extra enticing to picky eaters try serving carrot flowers. Run a fork length wise down a peeled carrot and slice 1/2 inch slices width wise. The fork will create grooves and give the appearance of flower petals.

While buying carrots look for carrots which are bright orange to orange-red in colour. The tops should be a rich dark green with no yellowing around the edges. Once home trimming the green tops then rinse and drain the carrots and store in a large sealed plastic bag. Carrots will keep in the vegetable drawer of the refrigerator for up to three weeks. When the carrots start to become limp they’re getting old and must be used immediately or replaced with fresh carrots.


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