Carrots used to be a staple in my kitchen and I don't know why I quit adding them to my cart. The nutrients in carrots are better absorbed by the body when they are cooked. They are a great source of the potent antioxidant known as "carotenoids." Diets high in carotenoids have been tied to a decreased risk in postmenopausal breast cancer as well as cancers of the bladder, cervix, prostate, colon, larynx and esophagus. Conversely, diets low in carotenoids have been associated with chronic disease including heart disease and various cancers.
In addition to carotenoids, they contain, calcium, potassium, magnisium, phosphorus, fiber, vitamin C and an incredible amount of vitamin A or "retinol." I like this part as one of vitamin A's functions is to keep the skin moist. So, let's hear it for the carrot.
Some tips on buying and storing carrots: The baby carrots bagged and peeled have been through somewhat of a process which deletes nutrients. So buy carrots that are whole and before storing them in the fridge remove the green tops as they will drain moisture from the roots and cause the carrots to wilt. Also, conventionally grown carrots frequently show high pesticide residues so buy organic. If you can, eat a serving of carrots each day. Cooking helps break down the tough fibers making some of the nutrients easier to absorb.
I thought this recipe sounded really good and it gets a 5 star rating! Here it is. If anyone has a great carrot recipe I'd love for you to share as quite frankly cooked carrots are kinda boring. They are of course great in soups and tomato sauce. Great to snack on raw and the nutrient loss is minimal due to absorption. Either way I'm adding them to the cart!
this is one of my favorite was to eat carrots in the fall.
ReplyDelete* 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
* 1 tablespoon of unsalted butter
* pinch kosher salt
* 1 cup ginger ale
* 1/2 teaspoon chili powder
* 1 tablespoon chopped fresh parsley leaves
directions
in a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. cover and bring to a simmer. once simmering, remove the lid, stir, and reduce the heat to low. cover again and cook for 5 minutes. remove the lid, add the chili powder and increase the heat to high. cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. pour into a serving dish and sprinkle with the parsley.
Thank you! This sounds easy, unusual and delicious. I'm going to give it a try before the carrots in my fridge go bad!
ReplyDeleteon a side note about the recipe i sent. i use olive oil instead of butter.
ReplyDelete