During the winter, carrots are one of the few vegetables still being sold in large quantities. They are often planted in early spring, mature in early autumn, and are stored for winter consumption. They're a sweet and tasty source of vitamin A, and they're high in fiber.Besides their vibrant orange color, carrots add a distinctive bright sweet taste to dishes. They can serve as part of a traditional crudités along with raw celery, broccoli, and cauliflower. Or, you can make them the centerpiece of a dinner table.
Below are 8 ways for carrots to accompany a meal:
What are some of your favorite carrot dishes?
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Reader Comments (Page 1 of 1)
1-06-2009 @ 1:10PM
Rt said...
Ever heard of 'carrot souffle' (not really, no eggs - but very lite and fluffy) - quite tasty and not something you'll see every day.
Cook 2 lbs. of carrots in VERY little water and salt.
Mash or process with the liquid:
3/4 cup sugar
1 1/2 tsp baking powder
2 tsp vanilla
1- 2 Tblsp flour
3 eggs (one at a time)
3 - 4 Tblsp melted butter
Whip to a smooth consistency.
Bake at 350 for 45 - 60 minutes.
Sprinkle with cinnamon and nutmeg.
Add a little very fine sugar or marshmallows (if you wish), then it's the
carrot soufflé version of candied yams.
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1-06-2009 @ 3:06PM
Karen said...
My whole family likes this carrot orzo: http://verbatim.blogs.com/verbatim/2007/05/carrot_orzo.html
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1-07-2009 @ 1:02AM
Dea said...
I like to just boil or steam until tender and toss with butter pepper and garlic... very simple but delicious...
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1-07-2009 @ 6:36AM
Loretta said...
Carrot and Almond Couscous sounds really good, but the link to the recipe isn't working.
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