Carrots

How to Choose the Best

Look for firm, smooth carrots with even coloring and few blemishes. Avoid carrots that are soft or bend easily or ones that are growing thin hair-like roots. Carrots that are split are less desirable because they may be drier or mealy inside. As a general rule, the deeper the color of the carrot, the higher the beta-carotene content.

Shelf Life and Storage

Carrots can last for several weeks when kept in the produce drawer of your refrigerator. Store cut carrots in an airtight container, so they do not dry out.

Freezing

Steam, boil or sauté carrots and drain well prior to freezing for up to two months. It is not recommended to freeze raw carrots.

Preparation Suggestions

Try incorporating fresh chopped or grated carrots into salads for added crunch. Dice them up and add to soups and stews. Blend slow-cooked carrots with a small piece of ginger for spiced carrot soup. Carrots are also delicious roasted, steamed and sautéed for an easy side dish. Combine shredded carrots with plump raisins and walnuts and bake into satisfying carrot cake. Instead of throwing away limp, old carrots use them to add flavor when making chicken, beef or vegetable stock.