Carrot and the Stick

Let me eagerly enjoy my sweet carrots.

Carrots are very low in saturated fats and cholesterol.

Good source of dietary fibre, vitamin A and vitamin C.

Carrots can be harvested while they are still immature.
Immature/ fresh-market carrots can be stored for 4 to 6 weeks at 0 degree Celcius and high (95 - 99 %) humidity.
Mature carrots can be stored up till 5 months in the same conditions.



Select carrots which are firm and darker orange, this indicate higher beta-carotene content. Avoid selecting dry, cracked, wilted or limp carrots which are pale in colour.






Cooking suggestions:

1) Raw - Shaved in salads or use baby carrots as vegetable sticks for dipping in sour cream.

2) Boiled - In soups, carrots give a rich sweet taste in soups when coupled with other root vegetables.

3) Steamed
4) Baked

5) Grilled - Grilling carrots makes it crisp on the outside and soft on the inside. We can season the carrots with Thyme and salt lightly. Remember to oil the carrots directly before grilling.

Yum!




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