Carrots date back to about 5,000 years ago and at that time appeared in various colours including purple, white, pale yellow, red, green and black. It was not until the 16th century that Dutch growers bred the vegetable to grow in the colour of the House of Orange.
Carrots are a root vegetable from the parsley family and our nutritional powerhouse. No other vegetable or fruit contains as much carotene, which the body converts to vitamin A. It is also an excellent source of vitamins B and C, as well as calcium and fiber.
When selecting carrots look for fresh green leaves if attached, and a smooth slender root without cracks. To store, remove leaves immediately as they rob the roots of moisture. Refrigerate in perforated plastic bags. To prepare carrots, peeling is optional, but more necessary for older carrots. If they become limp refresh them in a bowl of ice water.
Equivalence: a medium bunch equals 1 pound while one large carrot equals 1/4 pound or one cup shredded.
Carrot cake is a classic and this spectacular make-ahead dessert is a delightful end to dinner, or a tasty treat with afternoon tea. This delicious spiced ice-cream compliments the seasonings in the cake for an elevated twist on a family favorite.
Recipe and image courtesy of SpreadTheMustard.
Mini quiches make great finger food for any party. These easy appetizers can be prepared in advance and stored in the freezer, ready to be reheated at a moments notice.
Recipe and image courtesy of Eggs.ca.
These are a great snack idea. Not a fan of spice? They are just as delicious without the spicy sriracha mayo. Use carrots and parsnips about 1 inch thick in diameter to create the sticks.
Recipe and image courtesy of CanolaEatWell.
Roasting carrots brings out their natural sweetness. Together, with roasted garlic, they add wonderful flavour to this pretty and satisfying split red lentil soup.
Recipe and image courtesy of Lentils.org