Carrots are root vegetables. Carrots are very similar to beets; they have almost the same total food value, which contains carbohydrate in the form of sugar. Moreover, being rich in the diet for their mineral salts and bulk, they add variety to the menu, particularly in the winter. Once they are fully grown, they can be stored for a long time if they are kept correctly. As growing carrots, they are also much consumed as a summer vegetable, and when they are cooked whole and served in an beautiful way they make a yummy vegetable dish.
The selection of carrots is very easy because they are stored well and are not found in a spoiled form in the stores. When small summer carrots are brought, they should be fresh and should have their skins on. Winter carrots should be even in size but should not be exceptionally large. Carrots which are too large in perimeter are likely to have a void in the center and are not nearly as enviable as thin, solid ones. Carrots of any type should be consistent in color, and should not include the green part, which is sometimes located on the top, close to stem. This is caused by over exposure to the light while growing.
Buttered carrots:
If you can buy small tender carrots, they can make a delicious dish by being boiled and then rubbed with butter. Winter carrots can also be cooked in this way, but they will perhaps need a little more cooking to make them warm.
Ingredient:
- 4 c. diced carrots
- 3 Tb. butter
- tsp. salt
- Dash of pepper
Procedure:
- First of all, clean and scrape the carrots and slice them into small pieces. Place them to cook in sufficient boiling water to soak the carrots well, and add 2 teaspoonful of salt for every quart of water. Cook in an enclosed kettle until they become soft and then remove all the water. Now, include the butter, salt and pepper, and heat the butter until it melts; and then serve.
Carrot with parsley:
If you add parsley to carrots, it will give a flavor that enhances them very much. Parsley should be chopped finely and mixed after the carrots have cooked suitably.
Ingredient:
- 4 c. sliced carrots
- 4 Tb. parsley finely chopped
- 3 Tb. butter
- 1 tsp. salt
- Dash of pepper
Procedure:
- Clean and scrape the carrots carefully, cut it into small pieces, and cook until it becomes warm in boiling salted water. Now, remove the water and mix the chopped parsley, butter, salt and pepper. Mix carefully so it does not break the pieces of carrot. Serve hot.
Browned carrots:
- A very delicious method in which you can cook carrots is to cut them into pieces lengthwise, boil them until they becomes warm, and after that fry them in oil. Clean and scrape the preferred number of carrots, slices into pieces lengthwise; if you are using large-sized carrots, cut the pieces into halves.
- Mix it in boiling water, add salt, cook until it becomes warm and then drain. Dissolve some fat in a frying pan; put the carrots in the warm fat and brown first on each side for 1 minute, spinning the pieces carefully so that you don’t smash them. A few minutes before taking away the carrots from the frying pan, add sugar over them and let the sugar to melt. After removing carrots from the frying pan, pour some syrup on them and serve hot.