Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
- 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.
- 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.
Like it! Braised Carrots with Fresh Herbs
- 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
- Rinse, scrub and peel carrots.
- 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.
- In a medium saucepan, bring beef broth to a boil, add carrots, honey, butter and parsley. Cover and simmer for 4-5 minutes.
- Remove carrots from the liquid to a warm plate.
- Continue simmering the broth for 15-20 minutes longer until it becomes a thickened liquid glaze.
- Return carrots to pan and cover them with the glaze.
Yield: 4 servings
Nutrition Facts per Serving: Calories 90; Fat 3.5g; Cholesterol 0mg; Sodium 125mg; Carbohydrates 13g; Fiber 3g; Sugar7g; Protein 2g
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