Carrots are full of a bunch of good healthy stuff for you, like beta carotene. But, deciding how you want to eat and cook them is sometimes a challenge. So, here are some of the best ways to eat and cook your carrots.
Raw- This is the best way to ear your carrots if you want to obtain the most nutrients from them, and, in my opinion, the flavor. But, if you want a little extra flavor with your raw carrots, you can always eat them with a dip, or even slice them up, pour on some dressing, and eat them like that. It is best to eat carrots raw when they are small to medium sized, the bigger ones tend to be not so great for raw eating.
Fried- Frying carrots gives them a nice caramel color and flavor. It also leaves them flexible and moist. Most people will throw these into most stir fries, but you can also fry them on their own, plain, or with some sort of glaze or sauce.
Boiled- This is probably how most people will eat their carrots if they choose to cook them. Just slice or cut them up, and boil them until they are tender. I don’t really like eating carrots too much with this cooking method. I find they are left a little to dry and soft. I think carrots should have a little snap or crunch to them. But, if you slather them with butter or some sort of sauce, then they are pretty tasty. This is a good way to get rid of some of those huge carrots you have that are a little bitter.
Grilled- If you have not tried grilling carrots you better go do so now, because you are missing out. In fact, try grilling a lot more of your vegetables. If you grill them just right, the carrots will still be moist and crunchy, and they will have a delicious smoky flavor. Either throw on small-medium sized whole carrots right on the grill, or diagonally slice up those big ones and do the same. They are great this way with a honey and dill glaze.
Pickled- Normally, I can’t stand anything that has been pickled; for some reason the salt just gets to me. But, I can easily enjoy pickled carrots, probably because the sweetness of the carrots counterbalances the saltiness of the pickle juices. And, I like these because they are pretty close to eating raw homegrown carrots, but you can eat them all throughout the year.
Published in: Cooking