Carrots

Carrots




Availability: Mid-September through the Winter

Preparation: Can be eaten raw if washed and scrubbed well (they are a root vegetable after all). Usually the tough skin is peeled off. Carrots can be boiled, steamed, braised, roasted and be used as a stock flavoring. The tops of the carrot are edible and good in things like soup or blanched as they have a bitter taste.

The Good Stuff: Carrots are high in beta-carotene and are good for your eyes. They are also high in potassium, calcium, vitamin A and folic acid.

Recipes:




Kohlrabi Slaw

Kohlrabi Slaw




Boiled Corned Beef Dinner

Boiled Corned Beef Dinner




Carrots with Maple Balsamic Glaze

Carrots with Maple Balsamic Glaze




Pot Roast

Pot Roast




Celeriac and Carrot Slaw

Celeriac and Carrot Slaw