Carrots – A nutrient powerhouse.
Carrots are a versatile ingredient. Add sliced or diced carrots to stir fries, rice and vegetable soups or juice them. Toss whole small carrots (don’t worry about peeling) or cut carrots in olive oil, salt, and pepper then roast at 400-425 on a parchment lined sheet pan. Get creative with your spices – garlic, cumin and chili powder or add maple syrup or brown sugar and red pepper flake before roasting. Simmer carrots in broth with onions, garlic and ginger until tender then blend for carrot ginger soup. Fantastic with grilled cheese, move over tomato soup!
Short term storage: Remove any green from their tops and make sure the carrots are dry. Place in a plastic bag or crisper drawer lined with paper towels. Change out the paper towel as needed. The important factors to manage are moisture, keeping them cold and storing in a dark place.
Long term storage: Blanching and freezing will give you the best quality. A pot of boiling water and a bowl of ice water will be needed. Once the water is boiling, blanche small whole carrots for 5 minutes or sliced/diced carrots for 2 minutes. Scoop the carrots out and place in ice water to cool them down. Dry the carrots off, pack into freezer bags and remove as much air as possible.