cooking hints
Carrots can be eaten raw or cooked and are found in savoury and some sweet
dishes e.g. cakes and muffins. Young carrots do not need peeling. Simply
wash well or lightly scrape. Only old and large carrots need to be peeled.
Carrots suit most cooking methods and may be boiled, steamed, baked, roasted,
barbecued, stir-fried or microwaved. They should be cooked until tender,
and depending on preference, still slightly crunchy. Cooked tender carrots
may be mashed or pureed.
Raw carrots are one of the quickest and healthiest snacks. Don't forget
to include them in packed lunches. Raw grated carrots are an excellent addition
to fresh salads. Vary the size of your grater and experiment with some of
the more interesting coarse graters or peelers.
To preserve their natural sugars and sweet flavour, cook carrots in as little
liquid as possible. Steaming and baking both help seal in the flavour.
Useful Tips...
Add 1 teaspoon of lemon juice to 1 cup raw carrots to enliven the flavor
of less than garden-fresh carrots.
Top with lemon butter.
Cream or mash.
Carrots can be used as garnishes or snacks, in salads and even in desserts.
Serve buttered with salt and pepper.
Sprinkle with snipped parsley, mint, chives or cut green onions.
Season with basil, chervil, ginger, rosemary, savory or thyme. |
 |
| For an easy, tasty vegetable
roast, cut carrots on the diagonal, combine with diced turnips, potatoes,
and onions, toss with olive oil and rosemary, and bake at 200°C
until tender. |
 |
| Slices of carrot are
a great snack with a low-fat dip. |
|
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