About this time in winter I start looking for fresh vegetables that don’t require my approaching a senate subcommittee for a bailout. I’d have taken my private jet to Washington to ask but I had to hock it last week to buy hamburgers and pay my kids college tuition. This is when I turn to my friend the carrot
Carrots are a fantastic source of vitamin A. In fact, a single carrot provides two times the recommended daily allowance of vitamin A. They are also low in calories and sodium are a source of potassium and a cup contains less than 50 calories. Surprisingly to most, carrots come in orange, red, black yellow, white, purple and you can roast them, grill them, simmer them in stocks and stews, toss them in a stir fry or on a salad or just eat them raw.
While most people I know love the pre peeled mini-carrots that are perfect for snacking or throwing in a salad or lunch bag you pay for convenience. These ready to go treats can cost three times as much as peeling your own.
Store carrots in the refrigerator, they’ll keep for at least a month stored in an open bag in your vegetable drawer. To peel or not to peel is a question most cooks ask at one time or another. You do not have to peel your carrots. If you wash them well with a vegetable brush it’s just a matter of looks.
My favorite way to prepare carrots is to oven roast them. The roasting caramelizes the sugar and creates a delicious, lip smacking side dish. To roast them, slice them in 1″ chunks, arrange them in a single layer on a baking sheet, dot with butter or margarine or drizzle olive oil over them and bake covered, at 325 degrees for 45 minutes.
Before you get to the recipes, I have to share a carrot factoid I discovered in my extensive search. Mel Blanc, the voice of the quintessentially carrot-loving Bugs Bunny, hated carrots, go figure.