Food of the Week: Carrots

Written by LaTara Ham-Ying on May 2, 2007 at May 2nd, 2007

There is hardley a soup, stew, or mixed vegetable dish that does not have the addition of a pretty bright carrot. A simple root vegetable, this orange beauty offers nutrition to help the eye see clear and so much more.

The carrot is an all year around vegetable, so a cook can always find a carrot around to add to a recipe. The sweet crunchy flavor of the carrot makes it a star among families and a favorite healty snack for kids.

Free Foto

Benefits of the Carrot

The rich deep orange color of the carrot is the clue of the presence of beta carotene; a plant based form of vitamin A that is particularly effective in preventing cancer. A half cup of carrot suffices for a the daily recommendation necessary to keep an antidotal supply of beta carotene in the blood system.

Beta carotene is also effective in keep the eyesight of elderly in good shape.

Carrots are also good for lowering cholesterol.

Raw carrots are great and cooked, but not overcooked release even more beta carotenes. Just make sure if you cook them that you leave the crunch in….steaming is best!

In the Market

Although you will find carrots available all year around, not all carrots are created equal. The freshest sweetest carrots are firm with a deep rich orange color and with the green tops still attached. Don’t buy moldy, or sprouting tops, or carrots with lots of thready roots. Also avoid flabby, soft carrots.

Over large carrots tend to have big woody cores. Then you have the tiny “baby carrots” which are actually immature small carrots lacky the full flavor of the carrots that are small to medium size.

In The Kitchen

Carrot are best kept in a plastic bag inside of a refrigerator crisper for two weeks. If you choose to freeze your carrots, steam them first for about 2 to 3 minutes, before adding to any dish to maintain the crispy.

Be sure to get your free carrot recipes: Honey Glazed Carrots and Carrot Ginger Juice