Carrot

CARROTS Sweet Year Round Heavy

1 pound raw (6 to 7 carrots) = 3 cups sliced or shredded

1 pound raw (6 to 7 carrots) = 1 1/3 cups cooked and pureed

1 pound raw (6 to 7 carrots) = 2 1/2 cups diced

1 1/2 pounds = 4 cups chopped

1 1/2 pounds = 4 cups steamed or thick puree

2 pounds = 5 cups roasted

1 lb carrots = 65 (3 x 1/2 inch) sticks

They should be firm and smooth, with deep orange color, fairly regular in shape. If greens are attached, remove them immediately so they don’t steal nutrients and flavor from the roots.

Peel the carrots and slice them as thin as possible. In a skillet, heat a thin layer of vegetable oil until hot and in it sauté the carrots, stirring them gently, until almost cooked but not fried crisp. With a slotted spoon, remove the slices to paper towels to drain. Sprinkle the rounds with salt, then arrange them in a single layer on a sold leather sheet in a drying tray. Place the drying tray in the dehydrator and dry for 4 to 8 hours, until crisp.

To freeze, blanch them for five minutes if small and whole, or two minutes if sliced or cut into strips.

(Cook’s Bible 13 Common Veg) Carrots should not be rubbery, nor should they have large cracks. Little prebagged baby carrots are often light on flavor. Carrots should be peeled if large. A quick, easy way to prepare carrots is to cut into pieces 1/4 inch thick, then boil or steam until barely tender, 3-4 minutes.

(Cook’s Bible: Steaming Times for Common Veg) Al Dente - 6 minutes, Fully Cooked - 8 minutes. Prep: peel and cut in half lengthwise, then cut into 2 inch lengths

Baby carrots: Cut off tops. Wash and peel. Precooking time: 3 to 5 minutes (bring a small amount of water to boiling in medium saucepad, add veggie and simmer, covered for that long, then drain well) Brush with olive oil or butter then grill over medium-hot coals until tender and slightly charred: 3 to 5 minutes, turning occasionally.

Deceptively Delicious: Peel, trim the ends, and cut into 3-inch chunks. Steam for 10 to 12 minutes. Puree in a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.

IngredientCategory?: ROOT VEGETABLES

Store roots in cloth bags on the bottom shelf or directly in refrigerator crisper bin. Do not store carrots or beets near apples; they emit ethylene gas, which can give the carrots a bitter taste. Most roots keep for several weeks if purchased when fresh, firm, and free of soft spots.

(Cook’s Bible: How to Roast Vegetables) Toss with oil first – 450 degrees 20 minutes covered then tossed and 20 minutes uncovered tossing after 10 minutes