The Joys of Vegetables Part II - Carrots

CARROTS: are a supper source of beta-carotene, an antioxidant and a precursor to Vitamin A, which maintains proper eyesight, normal cell growth, healthy skin and hair. Carrots are also rich in calcium pectate which helps to remove cholestrol from the body and insoluble fibre which prevents constipation.

Carrots have always been known to be good for eyesight. Carrots however can't correct vision problems they can prevent night blindness. Vitamin A Combines with the protein opsin in the retina's rod cells to from rhodopsin that the eye needs for good night vision. Consuming just one carrot every few days will provide enough Vitamin A to prevent Night Blindness.

DID YOU KNOW...

...that next to beetroots, carrots are the sweetest vegetables? Main reason why children who dislikes vegetables absolutely loves carrots. People who are watching the carbs should enjoy carrots in moderation.

...We all know that carrots are orange! Right? Wrong! They were actually a purple colour, and if it wasn't for the Patriotic Dutch growers began to cultivate orange carrots in the 1500's to show tribute to their House of Orange Colours that they became so popular. Carrots come in a variety of colours from purple, yellow, pink, white, red and even black.

Carrots are available throughout the year and are available in bunches (leaves attached) or topped (leaves chopped off). Choose smooth and firm carrots. Avoid those that are soft, rubbery, withered, green on top. Small, slender carrots usually the sweetest.

The leafy part of the carrot steals nutrients from the root, therefore they should be chopped off before storing. Store your carrots loosely wrapped in a plastic bag in the crisper part in your refigerator. 

Most of the nutrients in carrots are found just underneath the skin, therefore scrub tender young carrots instead of peeling them.

Carrots can be boiled, steamed, roasted or grilled. Raw carrots are great as nutrious snack. Grated carrots add sweetness and colour to salads and desserts. Add chunky slices to stews and soups. Sliced carrots are perfect in stir fries or roasted.

I personally like to cook my carrots boiled, with a good glug of Olive Oil and a squeeze of lemon juice, pinch of salt and pepper.

For home freezing it is best to cook the carrots completely and then puree before freezing.  Cool completely before packing into a container suitable for freezing. Whole or chopped carrots do not freeze well.

FRESH IDEAS:

Use carrot juice instead of water in homemade pizza or bread dough to add extra nutrients. Substitute carrot juice for stock in stews, soups and sauces. Grate carrots and use instead of coconut in cakes and sweets for a boost of nutrition and cut in kalories.