Tue Feb 15, 2011 3:00 pm
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A carrot is either orange, or white in color and crisp when fresh. Carrots belong to the root fruit category and are used very frequently in cooking. Along with onions and celery, carrots contribute to the mirepoix, or the holy trinity of French cooking. Carrots can be served raw, cooked, steamed, fried, blanched etc… Their crunchy texture remains crisp when uncooked and soft once cooked.
Carrots are frequently used in soups and stews as well as in salads. Bright in color, they give most dishes a boost both with their visual appeal as well as sweet taste. Smaller carrots are usually sweeter, and baby carrots (which simply mature at a smaller size) are much sweeter than regular, larger carrots.
Carrots contain very high levels of vitamin A, derived from B-carotene which gives them their distinctive color. They also contain some protein, carbohydrate, folacin and fiber.
Serving size is about 1/2 cup cooked or raw or the size of a large plum.