- Look for a nice orange color. Carrots
should be slender and snap easily. Make sure they don't have
cracks and aren't dry-looking.
Storage - Remove
greens and store in a plastic bag in the fridge.
Preparation - Peel
carrots thinly and cut ends.
Boil covered for 6-10 minutes until tender, or steam covered
for 8-10 minutes until tender.
To microwave: Place in a 1-quart casserole with 2 Tbsp. water.
Cover and microwave for 5-7 minutes until crisp-tender, stirring
If they're baby-cut carrots, decrease amount of cooking
time by 2-4 minutes.
- Carrots are exceptionally high in vitamin A and contain
fair amounts of vitamin C, potassium and folate. They are
also a good source of fiber. One serving size, 2 1/2 oz. (raw),
has 31 calories.
Benefits - Best source
of vitamin A which improves night vision. Protects against