Ingredient of the Week XX: Carrots

Ingredient of the Week XX: Carrots

Carrots are crunchy and sweet root vegetables! They are low calorie and combine well with other root vegetables like parsnips, rutabaga, kohl robe and beets!

Add carrots to a mixed greens salad and even a fruit salad (see my Ambrosia Slaw recipe on this site). Chop them in rounds, julienne them into a stir fry, make ribbons and toss them into a sauce forming a low calorie pasta dish. Carrots are a staple ingredients in soups and stews, aside from vegetable platters.

Make “carrot fries” to reduce calories with that burger meal and they taste fabulous, especially when paired with Sriracha sauce instead of ketchup or a mayonnaise aioli! BTW…the burger pictured is made from spinach and that recipe WILL follow.

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First wash the carrots and peel off the skin if you prefer then cut up the carrots into fries as shown here. Drizzle them with olive oil (about a tablespoon) and season with spices like garlic powder, basil, onion, dried lemon and/or orange zest, chives, sea salt and pepper. Be free with the herbs and spices. Try new things and see what sticks!

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In a preheated 400 degree oven, roast the carrots for about 20 minutes. Place the oven on broil to crisp them up if you must!

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Carrots are used in making carrot cake, muffins and pudding. They are good for juicing, used in smoothies and pureed into baby food! I’m really liking the idea of “carrot straws” too, along the same lines as Kale Chips…snacks that allow for a larger quantity due to the low calorie and carb count!

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