The carrot is a vegetable that has many advantages in the diet of all people, regardless of our age. In addition to being a delicious food, it is one of the most valuable therapeutic resources for treating ailments. The carrot is the most mineralizing and vitamin-rich of all roots and is recommended for any kind of illness, with no contraindications. What to Look For Whether you buy them long, short, or chunky, in bunches or plastic bags, choose smooth, firm carrots of uniform color and similar shape. Avoid soft, wilted, oversized, or green-tipped ones. For those sold in bunches, look for ones with bright green tops, with fresh and light ends. The thinnest and smallest ones tend to be the sweetest. In the Kitchen Discard the green tops before storing them, as they draw nutrients from the roots. Keep them in the refrigerator. The immature and thin ones last one or two days, while the larger ones can last at least a month. Small ones, stored in a bag, usually last a couple of weeks. Preparation Many of the nutrients in carrots are concentrated just beneath the skin's surface. For this reason, scrub them instead of peeling. Larger ones, which are not as young, are better peeled. Basic Cooking Shredded carrots add color and nutrients to salads and stews. Slices can be steamed, sautéed, or roasted to serve with other vegetables or as a side dish. To glaze carrots, combine brown sugar, salt, ginger, and a little cornstarch in a small saucepan. Add orange juice. Cook until the mixture thickens. Stir in butter and serve over roasted carrots. To braise, place the carrots in a pot with butter, orange juice, and lemon zest, sugar, salt, and pepper. Bring to a boil and cover; lower the temperature and cook for 5 minutes. Uncover, raise the heat, and stir until the liquid evaporates and the carrots are tender.

What’s in 150 g of cooked carrots 41 calories • more than twice the daily requirement of vitamin A, disease-fighting beta-carotene • a good supply of vitamin B6 for maintaining brain function • fiber to keep the digestive tract healthy.

Recommended Carrot-Based Recipes: - Glazed and Shredded Carrots - Carrot Soup with Orange and Tarragon - Cold Carrot Soup - Thai Carrot Salad