Carrots
Varieties
Besides the long, cylindrical, orange variety, carrots also come in stubby oval shapes, tender baby (bunched), and in white and yellow varieties that are harder to find but worth the search.
Preparation, Uses, & Tips
Scrub carrots just before cooking, and peel if desired. To preserve their natural sugars and sweet flavor, cook carrots in as little liquid as possible. Steaming and baking both help seal in the flavor. For a vegetable roast, cut carrots on the diagonal, combine with diced turnips, potatoes, and onions, toss with olive oil and rosemary, and bake at 400°F (200°C) until tender.
Storing
Remove the greens about two inches (5.08cm) above the carrots and store, tightly sealed, for three to five days.
Nutrition Highlights
Carrots (raw), 1 medium
- Calories: 33
- Protein: 1g
- Carbohydrate: 8g
- Total Fat: 0g
- Fiber: 2g
*Excellent Source of: Vitamin A (9,734.12IU)
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