Recommendation for its carotene content (carotene is converted in the body to vitamin A) and fibre, the humble carrot is a beloved friend of the cook. In addition to combining well with almost all vegetables and with fish, poultry and meat, it is readily available and inexpensive. Carrots are delicious raw and may be eaten whole or grated; they are a popular and addition to salads. Many young children prefer them raw.

Select: Medium to small, firm, smooth, unblemished, deep orange carrots. It is easy to check the freshness of those with green tops attached.

Preparation: Young carrots are washed and brushed, while larger ones are washed and lightly peeled before steaming, stir-frying, microwaving, boiling or baking. Cut carrots to equal size or cook whole carrots of the same size so that they will all be ready at the same time. Carrots fo particularly well with veal and beef.

Suggested seasoning: Parsley, chervil, freshly ground pepper, orange zest.

Glazed Carrot Recipe

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