Fruit and Vegetable Guide
Description: Carrots come in orange (by far the most common), purple and red varieties. They vary from long tapers to small round balls.
Selection: Choose crisp, firm, small to medium carrots. Dark orange carrots have more vitamin A.
Storage and handling: Refrigerate in produce drawer for up to 2 weeks. Remove any greens attached to the carrots before storing. Before eating, wash in a bowl of cold water and scrub with a vegetable brush if not peeling.
Preparation: Trim stem end and any dangling roots. Peel if desired and cut or shred. Steam sliced carrots in a basket over boiling water, covered, 10-12 minutes. Boil sliced carrots, covered, in a small amount of water, 8-10 minutes. Roast with other vegetables (SIS, p. 251). Microwave a pound of carrots, cut into 2- to 3-inch lengths, in a covered dish with 2 tablespoons liquid, 7-8 minutes.
Serving suggestions: Eat raw carrot sticks plain, or slice or shred for slaws or salads (SIS, p. 246). Top cooked carrots with olive oil and herbs, butter, honey, or brown sugar. Cook and mash with potatoes. Add shredded carrots to sauces and baked goods (SIS, p. 274).
Nutrients: Vitamins A, C, K; potassium; alpha- and beta-carotene antioxidants; fiber.
1 lb raw = 3-3 1⁄2 cups
© 2011 Mennonite Central Committee