Carrots are high in vitamin A and beta carotene, the substance that gives them their orange color. The carrot is also high in fiber, calcium and potassium.
How to Prepare:
Scrub carrots with a vegetable brush under running water to remove dirt. Do not peel unless removing damaged areas.
How to Store:
Remove greens and refrigerate carrots in a plastic bag. Undamaged carrots will last 2-4 weeks when refrigerated properly. For long-term storage, carrots can be frozen and then blanched, or carrots can be packed in a barrel with moist sand in a cool location.
How to Cook:
Carrots can be enjoyed raw, lightly steamed, or sautéed.
Information adapted from From Asparagus to Zucchini
Gingered Carrots and Kale Ribbons
- 8 large carrots (about 2 lbs), peeled
- ¼ cup vegetable oil
- 3 slender leeks (white parts only) thinly sliced, washed and dried
- ⅓ cup golden raisins, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 tsp finely grated fresh ginger
- 1 tsp finely grated lemon zest; plus 1 Tbsp lemon juice
- salt and pepper
- 4 large kale leaves, tough stems removed and leaves thinly sliced
Using a vegetable peeler, slice the carrots into long, thin ribbons. In a large skillet, heat the oil over medium heat. Add the leeks and cook, stirring frequently, until softened, for about 5 minutes. Add the raisins, garlic, ginger, lemon zest and ½ tsp salt. Cook, stirring, for 1 minute. Add the carrots, kale and ½ cup water and cook, stirring or turning with tongs, until softened, for about 10 minutes. Stir in the lemon juice and season with salt and pepper.
Recipe courtesy of Rachael Ray
Curried Carrot Soup
- 2 Tbsp butter
- 1 cup chopped onion
- 1 tsp curry powder
- Coarse salt and ground pepper
- 2 cans (14 ½ ounces each) reduced-sodium chicken broth (about 3 ½ cups)
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 1 to 2 Tbsp fresh lemon juice
- 2 Tbsp coarsely chopped fresh cilantro, for garnish (optional)
Heat butter in a Dutch oven or large (4 to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 tsp salt, and ¼ tsp pepper. Cook, stirring occasionally, until onion is soft, for about 5 minutes. Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, for about 20 minutes.
In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Recipe courtesy of Martha Stewart
Carrot Salad with Honey-Lemon Dressing
- 2 Tbsp walnut oil or canola oil
- 2 Tbsp lemon juice
- 1 Tbsp honey
- 1 small shallot, minced
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 2 cups shredded carrots, (about 4 medium)
- 1 cup peeled and shredded celery root
- ¼ cup golden raisins
- ¼ cup chopped walnuts, toasted
Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.
Recipe courtesy of Eating Well
Millet Couscous with Roasted Carrots
- 4 Tbsp olive oil, divided, plus more for drizzling
- 1 cup millet
- ½ tsp cumin seeds
- 2 ¼ cups low-sodium chicken broth
- 6 medium carrots, peeled, cut into 1” pieces
- Kosher salt, freshly ground pepper
- ¼ cup roasted almonds, chopped
- ¼ tsp cayenne pepper
- ¼ cup fresh cilantro leaves with tender stems
Preheat oven to 400°. Heat 1 Tbsp oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes.
Meanwhile, toss carrots with 2 Tbsp oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 15–20 minutes. Heat remaining 1 Tbsp oil in a small skillet over medium-low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes. Serve millet drizzled with oil and topped with carrots, cilantro, almond mixture.
Recipe courtesy of bon appétit
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 4 fresh whole eggs
- 2 cups pastry flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 3 cups raw finely ground carrots
- 4 ounces finely chopped walnuts
- 1 ½ pounds powdered sugar
- 12 ounces room temperature cream cheese
- 1 Tbsp vanilla extract
- 2 ounces room temperature margarine
In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 ½ ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 ½ ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Filling and Icings: In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
Recipe courtesy of food network