Let's talk Carrots this week:
A familiar root vegetable in cuisines worldwide, carrots were first grown more than 3000 years ago in the vicinity of Afghanistan. This herbaceous, biennial belongs to the parsley family (Apiaceae) and has a crunchy taproot that is usually bright orange, though cultivars can be yellow, red, purple or pink.
Preparing:
cut off the leaves, rinse and gently scrub them with a vegetable brush. no need to peel organic carrots.
Storing:
cut off all but an inch of the greens, and store in the fridge crisper up to two weeks or more. Wrap the carrots dry in 100% cotton kitchen towels and store it in a container and refrigerate.
Preserving:
To freeze carrots Cut others into thin slices, 1/4-inch cubes or lengthwise strips. Water blanch small whole carrots 3 minutes diced or sliced 2 minutes and lengthwise strips 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.
Uses:
Carrots can be eaten raw or shredded, sliced or diced or julienned, as a snack, toss then in a salad, slaws, stir fries, can make juices and baked goods such a carrot cake or muffins.
Nutritional Value: (3/4 cup)
CALORIES: 41.
FIBER 2.8 G. VITAMIN K 13%.
FOLATE 11% VITAMIN C 8%.
VITAMIN A 93 %. VITAMIN B6 11%.
NIACIN 7% POTASSIUM 7%
Health Benefits:
Support healthy vision.
Nourishes skin.
Powerful antioxidants.
Boosts heart health
Help prevent cancer
Regulate blood sugar
Roasted Glazed Carrots
Step 1: Preparing and Roasting Carrots
• 16 medium carrots • 3 tbsp brown sugar ( or Coconut Sugar ) • 1 tbsp butter, melted* (or Vegan Butter ) • 1 tbsp grapeseed oil • 1/2 tsp freshly ground black pepper • 1/4 tsp sea salt • 1/2 tsp salt (to finish)
Method
Preheat the oven to 425°F (220°C). Take the carrots and cut them into long diagonal strips. To do this, first cut the carrots in half lengthwise and then lay them down on the flat side so that the carrots are stable when you slice them. Also, try to cut them all roughly the same size so they cook evenly during roasting. Transfer the carrots to a large bowl. Add the brown sugar, melted butter and oil and toss to evenly coat. Add the salt and pepper and toss again. *Note: For plant-based, use a non-dairy butter such as Earth Balance. Place the carrots onto a parchment-line baking tray. Roast the carrots for approximately 12 to 15 minutes, taking them out of the oven to toss half way through the roasting process. Once caramelized and just cooked through, serve immediately, sprinkling with a bit of grey salt, if desired.
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