Talk about an under-appreciated vegetable! Available year-round and sold in small, large (and sometimes extra-large bags), as well as baby carrots and pre-cut carrots, it’s amazing we don’t run out! We put them in salads and side dishes, cakes and baby food. Be sure to work this versatile vegetable into your weekly menu at least once or twice!
-Most commonly found variety is orange, but purple, red, white and yellow varieties exist
-The part we most commonly eat is called the ‘taproot’ but the greens are edible, too
-Carrots are a useful ‘companion’ plant for gardeners and it has been shown that carrots planted with tomatoes increase the tomatoes’ production
-Holtville, Ca. proclaims itself the ‘Carrot Capital of the World’
-Carrots are harvested between June and November, and it is recommended to plant them between mid-February and July
-Store unwashed in the fridge for up to several months!
-Only 3% of a raw carrot’s beta-carotene is released during digestion; cook the carrot and increase that number to 39%
-Beta-carotene is a Vitamin A precursor in humans
-Carrots are high in fiber and antioxidants
–Roasted carrots are always a winner
-Curry and carrots go well together in this soup
-Try this Carrot Jelly Square recipe for a healthy dessert
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 cup Jack Daniels Or Other Whiskey
3/4 cups (to 1 Cup) Brown Sugar
1/2 teaspoon (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician. She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related. An avid cook and baker, you can find her in the kitchen most days whipping up something yummy. Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive! You can find her at www.thefrozenpineapple.com.