Carrots are among the more commonly eaten root vegetables. Harvested beginning midsummer through fall, carrots are available year-round. They are often sold trimmed and packed in plastic bags, or in bunches with the greens attached.
Nutrients: vitamin A, biotin, vitamin K, molybdenum, fiber, vitamin B6, vitamin C
Benefits: Improve eye health, boost immunity, control diabetes, may reduce the risk of cancer and heart disease.
Recipes this week: Ideas to incorporate carrots in your meals for vegan, vegetarian, keto, paleo and plant-based.- cake- cookies- salad- meatless, meat/seafood
BUYINGChoose carrots that have:
Store in the crisper drawer of refrigerator or cool dry place for up to 2 weeks or if carrots getting moldy or soft.Also, avoid storing the near apples, pears and potatoes, which emit ethylene gas that can give carrots a bitter taste.
Carrots are versatile in any number of ways: boiled, steamed, sautéed, stir-fried, grated raw, baked in desserts, muffins, cakes and cookies.