Paper-thin ribbons of orange, yellow and purple heirloom carrots make a stunning salad. If you don't have a multihued bunch on hand, orange carrots are just as delicious.
Whether cooked or raw, carrots are delicious as a dish or just for munching. But in a nod to the coming spring, the addition of maple syrup makes a delicious dish. Carrots are a rich source of vitamin A, beta-carotene and vitamin C (plus a raw carrot provides about 2 g of fibre).
The restaurant trick to perfectly cooked carrots is uniform thickness, good timing and simple seasoning.
A simple vegetable is a satisfying side dish for this rich meal. If you can't find fresh mini carrots with tops and skins intact (instead of baby carrots, which are woody and tough), use regular-size carrots, peeled, halved crosswise and then lengthwise.
Colourful carrots brighten tables any time of year, especially when accented with nuts and honey.
Ginger and honey make perfect partners for carrots. Cumin seeds add novel texture and colour.
The sweetness of carrots mellows and complements the flavour of parsnips in this colourful dish.
Kick off your special lunch with a cheerful orange-colour spin on a traditional brunchtime cocktail, the bloody mary. Look for bottled carrot juice in the juice aisle at supermarkets or fresh in health food and specialty food stores. You can, of course, omit the vodka and, for children, serve carrot juice plain, but be sure to garnish it to make it fun.
Get hefty dose of vitamin A-rich carrots with this easy soup recipe. Serve with: Black Bean Salad
