Native to Afghanistan, in its wild state carrots are known as Queen Anne’s Lace.
Many nutrients are just below the carrot’s surface. It’s better to rinse and scrub with a vegetable brush or scrape lightly rather than peel the skin.
Keep carrots firm and crisp for serving raw, cut into strips and place in cold water with a slice of onion for half an hour.
Carron Farms is Food Services’ provider of fresh & Ontario-grown carrots.
Also a source of folacin and fibre.
Be wary of deep green “shoulders” just below the top which may indicate bitterness.
Oversize carrots may have tough centres.
Store in plastic for up to 3 weeks in refrigerator crisper.
For longer storage, keep carrots cool and moist in a root cellar or similar cool place.
Lends itself to a wide range of salads, soups, casseroles, stews and even sweets.
Steam, broil, stir-fry, pan roast with other vegetables, meat and/or poultry.
- BBQ Chickpeas & Cauliflower Tacos
- Carrot Cake
- Carrot Mug Cake
- Corn Chowder
- Dublin Coddle
- Dutch Erwtensoep
- Easy Chicken Stir-Fry
- Glazed Vegetables
- Hopi Corn Stew
- Japanese Beef Curry
- Roasted Root Vegetables with Thyme
- Sautéed Carrots with Sage
- Spaghetti Bolognese
- Split Pea Soup
- Three Sisters Soup
- Tofu-Veggie Stir Fry
- Vietnamese Hot Dog
|January to May, July to December|
Nutrition per 1 medium carrot (61 g), raw:
|Total Sugar||3 g|
|Total Dietary Fibre||1.5 g|
|Vitamin C||4 mg|
Provided by Health Canada