Carrots, a versatile root vegetable, are available year-round. They are a welcome addition to soups, stews, salads and stir-fries. Carrots also perk up any meal when served as a savoury side dish. Carrots are a good source of vitamin A, C & fibre.
Pick a bunch of bright-orange carrots that are straight and firm, not wilted or cracked.
Carrots with tops are fresher and sweeter, the leaves should be bright green and fresh.
Cut off the green leafy tops before storing.
Refrigerate unwashed carrots in a plastic bag in the crisper drawer for up to 2 weeks.
Before using carrots, trim both ends, peel and rinse with water. Young, tender carrots need no peeling. Rinse and scrub gently with a vegetable brush to remove any surface dirt.
Cutting carrots diagonally into slices or chunks exposes more surface area to the heat and makes them cook more quickly. (They look nicer, too!!)
Shred raw carrots on the large holes of a grater or in a food processor.
Cooking enhances the natural sweetness of carrots. Steam, boil or microwave in a small amount of water. For the best flavour and texture, cook carrots just until crisp-tender.
Roast carrots by cutting them lengthwise into halves and then into 1-inch chunks. Coat the chunks lightly with oil or Kraft Dressing and roast on a baking pan in a 400°F oven for 20 to 30 minutes.
Dill, tarragon, orange, mustard, brown sugar, honey and nutmeg are flavours that go well with carrots.
Toss shredded carrots into salads and sandwiches or stir into cake, muffin and quick bread batter.
Add sliced or diced carrots to soups, stews and casseroles.
Serve raw ready-to-use baby carrots or carrot sticks with your favourite Kraft Dressing as a dip.