Carrot

Pick it!

• Baby carrots are slightly shorter carrots that have been peeled, trimmed, and packaged.
• Select carrots with dark orange color for more betta-carotene.
• Carrots can also be white, yellow, red and purple.
• Avoid huge overgrown carrots, as centers can be woody.
• Keep fresh for several weeks in the crisper drawer of the refrigerator in pierced plastic bags with green tops trimmed.
• Scrub all soil from carrots before eating or cooking if desired, peel.

Try it!

• Carrots match well with almost any vegetable.
• Raw carrots good for snacking and adding to salads.
• Cook by steaming or microwaving and add to soups, stews or roast, grill, or stir fry.
• Carrots can be shredded and baked into cakes and breads.
• Green carrot tops can be added to soups and stews but store separately just a few days.

Ingredients

• 1 lb. baby carrots or carrot sticks
• 1 cup beef broth
• 1 teaspoon honey
• 1 Tablespoon margarine
• 2 Tablespoons fresh parsley, chopped or 1 Tablespoon dried

Directions

1. Rinse, scrub and peel carrots.
2. Leave baby whole or cut larger carrots into sticks that are 2-3 inches long and then cut into halves or quarters so that all pieces are about the same size.
3. In a medium saucepan, bring beef broth to a boil, add carrots, honey, butter and parsley. Cover and simmer for 4-5 minutes.
4. Remove carrots from the liquid to a warm plate.
5. Continue simmering the broth for 15-20 minutes longer until it becomes a thickened liquid glaze.
6. Return carrots to pan and cover them with the glaze.