- That carrots are rich in dietary fiber, antioxidants and minerals? They are an excellent source of beta-carotene and are closely related to parsley, fennel, dill and cumin.
- Carrots are very versatile. Enjoy them raw or steamed, boiled, sauteed, baked, or fried.
- The city of Holtville, California claims to be the "Carrot Capitol of the World."
- Carrots range in color from cream (like parsnips) to blood-red (like beets.)
Carrot Soup. Combine:
- 8 cups vegetable broth, 1 large chopped onion, 6 peeled, grated carrots and simmer until tender.
- Mix 1 Tbsp melted butter with 1 Tbsp flour into a paste. Stir into soup. Simmer 10 minutes.
- Optional add-ins: 1 Tbsp tomato puree; 1 tsp dried parsley flakes or 2 tsp snipped fresh parsley; 1/2 tsp sugar; 1/2 cup fresh or frozen peas.
- Boil or steam 2 1/2 cups of sliced carrots.
- In a skillet, melt 2 Tbsp butter and add 2 Tbsp brown sugar and a pinch of salt. Add drained cooked carrots and simmer stirring until carrots are glazed.
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