Carrot
Everyone thinks of carrots as being orange but there also are purple, white, yellow and
red varieties. It gives a sweet flavor and can used raw or cooked with lots of vitamins making it one of the most versatile root vegetables around. Dark orange carrots have more vitamin A.
Carrots contain a lot of vitamins: A, C, K; potassium; alpha- and beta-carotene, antioxidants; fiber.
Young carrots should just be washed and eaten raw, they can be served with sauces for dipping. Older carrots are better to clean, washed and cooked. Be careful not to take too skin away from the carrot since the nutrients are stored directly under the skin.
Grate raw and use to make carrot cake, jam or coleslaw, or shred for salads. Top cooked carrots with olive oil and herbs, butter, honey, or brown sugar. Cook and mash with
potatoes, stir-fry or grill it, or add shredded carrots to sauces and baked goods. Carrots are perfect for canned food for the winter. Slice into chunks and roast (roasts in 30-35 minutes). And don’t forget about carrot juice!
Here are some recipes:
https://internationalmenu.com/?s=carrot
