Benefits: High in vitamin A and beta carotene. Also high in calcium, potassium and fiber.
Storage: Remove greens and refrigerate in a plastic bag. Undamaged and properly stored carrots will last 2-3 weeks.
Cooking and preparation: Scrub carrots with brush to remove dirt. If you can, do not peel, as that creates loss of trace minerals and carotene.
Cold Curried Carrot and Coconut Milk Soup courtesy of epicurious.com
Time: 45 Minutes Yields: 6 1/2 cups
3/4 cup finely chopped scallion (about 1 bunch) 1 small onion, chopped (about 2/3 cup) 1 tablespoon finely grated peeled fresh gingerroot 2 tablespoons unsalted butter1 tablespoon curry powder 1 1/2 pounds carrots, peeled and sliced thin (about 4 cups) 2 1/2 cups low-salt chicken broth 1 to 1 1/2 cups canned unsweetened coconut milk 1 tablespoon fresh lime juice plus additional to taste ice water for thinning soup trimmed scallions for garnish
Preparation: In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
Thin soup with ice water and season with additional lime juice and salt and pepper.
Garnish soup with trimmed scallions.
Spinach, carrot and golden raisin salad
Time: 15 minutes
1 bunch spinach 1 cup shredded carrots 1/2 cup golden raisins
1/4 cup rice vinegar juice of 1 lime 2 green onions 2 tbsp. cane sugar
Rinse spinach well, spin or pat dry and place in a large salad bowl. Wash several carrots and shred enough to fill 1 cup. Toss together greens, shredded carrots and golden raisins.
Whisk together the vinegar, lime juice and sugar.
Thinly slice the green onions and mix into dressing.
Pour the dressing into the salad bowl, toss altogether and enjoy!
Japanese vegetable pancakes
Time: 30 minutes
4 cups shredded cabbage 1 cup shredded carrots 1 cup chopped green onions 1 cup thinly sliced celery 2 cups unbleached white flour 1 1/2 cups whole milk 1 egg 2 tbsp. brown sugar 1 tsp. sea salt Butter for frying
Shred the cabbage and carrots, then chop and slice the green onions and celery. Place in a large mixing bowl.
In a medium sized mixing bowl beat the egg with the sugar and salt. Whisk in the milk.
Mix the flour into the egg mixture until completely blended to form a batter.
Pour batter over the vegetables and fold gently to incorporate.
Heat a large non-stick or cast iron frying pan over medium heat. Melt a small amount of butter in the pan or use a non-stick spray.
Place a spoonful of the vegetable batter mixture onto the pan to form a 3 to 4 inch diameter pancake.
Allow to cook on each side for about 2 minutes, until deep golden brown.
I absolutely love these pancakes by themselves or with soy sauce or a spicy yogurt sauce.
Spicy yogurt sauce
1/2 cup plain Greek yogurt 1 tsp. Thai hot sauce a.k.a. Sriracha
Whisk together and serve with hot vegetable pancakes!