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Article: Carrot cookery.
- Article from:
- Vegetarian Journal
- Article date:
- January 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 Vegetarian Resource Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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CARROTS ARE PRETTY and full of flavor, sweetness, and nutrients. They are very forgiving when overcooked, rarely losing their color or flavor. They can be stored fresh for months, but they don't object to being canned, frozen, or dried. And they are equally at home in sweet or savory dishes.
With carrots, you can create stuffings for vegetables, quick breads, muffins, cookies, puddings, chips, salads, roasted, grilled or baked vegetable dishes, soups, and sauces. Of course, there is always the ever-popular carrot stick, good for dipping or eating on its own.
There is a carrot type for everyone. Horse carrots are big, irregularly shaped orange carrots, ...