CARROTS
The Carrot is a root vegetable in the parsley family, it has lacy green leaves and a long slender orange root.
First cultivated in Afghanistan, carrots originally had purple exteriors and yellow flesh. In fact carrots were formerly every color, but orange. Red, black, yellow, white and especially purple were common, but it was the Dutch in the Middle Ages, that developed the bright orange carrot. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and S.W. Asia.
Carrots have a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. Young / Baby Carrots, are more tender, but less flavorful. Carrots are nutritional heroes, they store a goldmine of nutrients. Few other vegetables or fruit contain as much carotene as carrots, which the body converts to vitamin A. The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C &,E). The high level of beta-carotene is very important and gives carrots their distinctive orange color. Which is more nutritious? Carrots in their raw state or Cooked? A carrot like most vegetables is healthiest when raw, but because of the cellular nature of the carrot, the human body cannot break it down enough to benefit from it, because of this, the healthiest way to consume a carrot is juiced fresh. That said, unless you are juicing the Carrot, they are one of the few vegetable that are just as healthy or healthier when cooked. Researchers have deemed boiling whole as the healthiest method for cooking carrots.
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Did you know?
The Carrot is a very versatile vegetable, it may be eaten raw or cooked, it can be used as a drink, starter, main course, dessert or just as a snack. Used in a myriad of savory and sweet dishes, Carrots are sold fresh and whole in bunches, cleaned ndt cut in bags, canned, frozen and dehydrated.
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CREAM OF CARROT SOUP
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What would Martha do?
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KITCHEN QUICKIEBaked Parmesan Carrot Fries With Cilantro Dipping Sauce Cilantro Dipping Sauce:
Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper. Refrigerate till you are ready to eat. Fries:
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HEARTY CARROT SOUP
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DIRECTIONS
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CARROT SOUFFLE
This recipe takes about an hour to prep and a little more then an hour to cook. It serves about 6.
INGREDIENTS
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GRANDMA'S CARROT CAKE
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