Eaten in many different ways, carrots are one of the tastiest vegetables to eat. To get full benefit of the wonderful nutrients that carrots offer it should be lightly cooked before eaten which is even better than eating them raw! The old story: “eating carrots will allow you to see in the dark” is almost true, as a lack of vitamin A in our diet can lead to poor eye sight.
Fresh carrots usually do not need to be peeled but some people prefer to peel them as they have a slightly bitter skin. Using a peeler remove the top layer before serving. If you plan to keep the skin on make sure you rinse before use.
Remove the end and cut either across into small circles or length ways into sticks.
Choose firm carrots that are bright orange in colour and have a smooth skin. Avoid anything that is any less than firm or with soft, limp tips. Store carrots for two weeks if young or 3 – 4 weeks if mature in a plastic bag in the crisper section of the fridge
Carrots are an essential in any roast dinner or stew to add crunch, colour and flavour. For a roast keep them whole with the skin and ends on, if the top green part still remains remove the leaves and keep a small amount of stalk for extra flavour.
In a stew remove the ends, peel and chop into small cubes (dice) you may want to pre-cook the carrot to soften it up before adding it to the stew. Cook for about 30 sec – 1 min in the microwave.
Cut into sticks and serve up with Philadelphia or cottage cheese for a delicious light snack.
Grated carrot can be added to almost any salad and goes especially well with apples, walnuts and sultanas.