Carrots

Choose: Carrots that are firm, smooth, evenly shaped, and have a bright orange color. Do not choose those that are flabby, shriveled, rough or cracked. One pound will serve 3 or 4 or equal about 3 cups grated, 3 1/2 to 4 cups sliced or diced.

Store: Carrot greens (if still attached) should be removed right after purchase. Carrots should be stored in the refrigerator wrapped in plastic and are best if used within 1-2 weeks.

How to use: Wash well. Carrots can be eaten raw (scrubbed or scraped, whole, sliced or shredded) or they can be cut up and cooked by steaming, boiling, stir-frying, or as part of a soup, stew or casserole.

Recipes

Carrot-Apple Salad Supreme

1-(6 oz.) can concentrated orange juice, defrosted
1-(6 oz.) can cold water
2 pounds carrots, scraped and shredded
3 apples, cored and shredded
1 cup raisins
1/2 cup coarsely chopped peanuts (optional)

1. Place the juice and water in a mixing bowl.
2. Add all the other ingredients except the peanuts. Mix well.
3. At serving time mix in the peanuts. Makes 8 to10 servings.

Carrot Pie
2 cups carrots, shredded
4 eggs
1/4 cup low fat milk
1 Tbsp. onion, minced
1/2 tsp. garlic powder
1/8 tsp. pepper
1/2 cup cheese, shredded

1. Cook carrots in just enough water to cover for 5 minutes and drain well.
2. Beat together eggs, milk, onions, garlic powder and pepper.
3. Stir in carrots and cheese.
4. Pour into a greased 9-inch pie pan.
5. Bake at 350 degrees for 30-35 minutes, or until knife inserted into the center comes out clean.

Carrot Bread
1 1/2 cups flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
2 eggs
3/4 cup sugar
1/2 cup oil
1 cup carrots, cooked and mashed

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda and cinnamon in a bowl.
3. Beat the eggs, and mix in sugar, oil and carrots.
4. Gradually mix the flour mixture in with the carrot mixture.
5. Pour into a greased 9 x 5" inch loaf pan and bake for 55-60 minutes.

Carrot Leek Soup
1 medium leek, thinly sliced
4 teaspoons margarine
6 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 cans (14-1/2 ounces each ) low sodium chicken broth
2 cups skim milk
4 teaspoons margarine
1 medium leek, thinly sliced
1/8 teaspoon pepper

In a large saucepan, saute leek in margarine until tender.
Add carrots, potatoes and broth; bring to a boil.
Reduce heat; cover and simmer until vegetables are tender.
Remove vegetables from heat and put into a blender or food processor.
Add enough cooking liquid to cover, blend until smooth and return to pan.
Stir in milk and pepper and heat through.

Rosemary Carrots

1 1/2 lbs. carrots, sliced
1 Tablespoon olive or canola oil
1/2 cup diced green pepper
1/2 teaspoon salt
1/4teaspoon coarsely ground pepper

In a skillet, cook and stir carrots in oil for 10-12 minutes or until crisp-tender.
Add green pepper; cook and stir for 5 minutes until tender.
Sprinkle with rosemary, salt and pepper and heat through.

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Last modified: March 1, 2006