When you see this orange root vegetable’s lacy green foliage, you might guess carrots are part of the parsley family. Carrots have long been known for their healthy properties, but it has taken the often-craved sweet carrot cake slathered with cream cheese frosting to make them a highly used ingredient.
How to Buy
Choose firm, nicely shaped carrots with good color.
How to Prepare
Peel carrots thinly; cut off ends. Cut carrots lengthwise into julienne strips, cut crosswise into 1/4-inch slices or shred. Leave baby-cut carrots whole.
How to Cook Conventionally
Boil: Baby-cut whole-covered 7 to 10 minutes. Julienne strips or slices-covered 6 to 10 minutes. Shredded-covered 5 minutes or until tender.
Steam: Baby-cut whole-covered 8 to 10 minutes. Slices-covered 6 to 9 minutes or until tender.
How to Microwave
Baby-cut whole or julienne strips-Place in 1-quart microwavable casserole; add 2 tablespoons water. Cover. Microwave 5 to 7 minutes, stirring once, until crisp-tender. (Baby-cut carrots may take 2 to 3 minutes longer to cook.) Let stand 5 minutes; drain.