Have you ever wondered who thought about digging up an orange root vegetable and tasting it? Well somebody did and now we have carrots. Carrots are a wonderful 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 wonderful snack and healthful addition to meals. Salads can readily be garnished with carrot strips created by pealing clean dry carrots using 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 kids.
To make carrots extra enticing to picky eaters attempt serving carrot flowers. Run a fork length wise down a peeled carrot and then slice 1/2 inch pieces width wise.
When buying carrots look for carrots which are bright orange to orange-red in color. The shirts should be a rich dark green with no yellowing around the edges. Once home trim the green shirts 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 begin to get limp they are getting old and should be used immediately or replaced with fresh carrots.
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She’s also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use regular.