Carrots are good for you
Corinne Powell June 18, 2012 2:24PM
Updated: July 21, 2012 6:06AM
Carrots are an excellent source of Vitamin A, which is necessary for healthy eyesight, skin, growth, and also aids our bodies in resisting infection.
Carrots have a higher natural sugar content than all other vegetables with the exception of beets. This is why they make a wonderful snack when eaten raw and make a tasty addition to a variety of cooked dishes.
There are many varieties of carrots, but the variety typically found in supermarkets is from 7-9 inches in length and 3/4-11/2 inches in diameter. Carrots are usually sold packaged in plastic bags. Baby carrots were once longer carrots that have been peeled, trimmed to 11/2-2 inches in length and packaged. True baby carrots are removed from the ground early and actually look like miniature carrots.
Carrots are available and in season all year long. Look for well-shaped carrots. Pick carrots that are deep orange in color. More beta carotene is present in carrots that have a darker orange color. Avoid carrots that are crackled, shriveled, soft or wilted.
Carrots are best stored between 32-50 degrees in the crisper section of the refrigerator. If you buy carrots with the green tops still on, break off the tops and rinse, place in a plastic bag and store as described above. Storing them in the refrigerator will preserve their flavor, texture and the beta carotene content. Do not store them with fruits. Fruits produce ethylene gas as they ripen. This gas will decrease the storage life of the carrots as well as other vegetables. This is why it is best to store fruits and vegetables separately.
Although carrots lose some of their vitamins when peeled, dishes prepared with peeled carrots taste fresher and better. Cook carrots in a small amount of water until they are tender, or save time and cook them in the microwave. Season with dill, tarragon, ginger, honey, brown sugar, parsley, lemon or orange juice.
Makes 4 servings.
1 pound carrots
1 tablespoon margarine
2 tablespoons brown sugar
1/2 cup apple juice
2 tablespoons fresh ginger or ½ tablespoon dried ginger
1/4 teaspooon cumin
1 teaspoon white pepper
Pinch of salt
Cook carrots in boiling water for 3 minutes or until tender, cool. In a saucepan melt margarine and sugar until it begins to boil. Reduce heat, cook for 5 minutes to caramelize. Add apple juice and bring to a boil. Cook until sauce is reduced to a light syrup. Add carrots, ginger and cumin. Cook on medium heat until glazed. Add salt and pepper.