Carrots

Nutritional Information
Excellent source of vitamin A. Good source of fiber and vitamin C.

What To Look For
Young, firm, small carrots with the tops still on will be sweet and fresh. Avoid soft or shriveled carrots or those that have splits.

Easy Storage and Preparation
Keep in the refrigerator for a week or more. Remove and discard the tops.

Best Uses
Cook in boiling salted water or steam for 8 to 12 minutes. Cook baby carrots for about 5 minutes. Glaze carrots by cooking, uncovered, in a small amount of stock until the stock has evaporated and the sugars left behind coat the carrots. Flavor with dill or mint.

Recipes
Moroccan Carrots
Carrot-Walnut Cake
Simple Roasted Root Vegetables


Other Vegetables


Asparagus
Beans, Snap
Carrots
Fennel
Garlic

Okra
Onions
Onions, Green
Peas, English
Peas, Sugar Snap

Rhubarb
Shallot
Spinach
Swiss Chard
see also:  Spring Fruit Guide
Summer Vegetable Guide | Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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