Nutritional Notes: Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.
Preparation Notes: Carrot roots with attached green tops, should have the tops off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt. Carrots can be stored in a refrigerator for several weeks. When preparing to use in a dish, carrots should be washed and skin can be peeled. Use whole, cut, chop, dice mince or grate.
Recipes:
Coconut Carrot Bread
2 cups flour1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla
3 cups shredded carrots
1 1/3 cups coconut (3 ounce can)
1/2 cup raisins
Mix flour with sugar, baking soda, cinnamon, and salt. Add eggs, oil, and vanilla; blend well. Stir in the carrots and raisins. Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool before slicing.
Carrot Casserole with Cheese
8 cups sliced carrots1 large onion, diced
1 tablespoon butter
1/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups Grated cheese (Swiss or Munster)
1/2 cup fine dry bread crumbs
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and place in a 2 quart casserole dish. Stir in onion, butter, cream, salt, pepper and cheese; mix well. Sprinkle bread crumbs over the top. Bake in 350° preheated oven for 45-50 minutes.
Pickled Carrots
2 lbs. carrots, peeled, thinly sliced3/4 cup vinegar
3/4 cup water
1/2 cup sugar
1 tsp. mixed whole pickling spices
Bring vinegar, water, sugar and spices to a boil and simmer for 3 minutes. In a separate pan, cook carrots in boiling salted water for 10 minutes. Drain the carrots and pack them in hot, sterilized pint jars, leaving 1/2-inch of headroom. Cover with the hot pickling liquid, seal and process for 15 minutes in a boiling water bath. If you don't want to process them, pour in the hot pickling liquid and let the jars cool to room temperature. Keep them in the refrigerator. Makes 4 pints.