Carrots: Cooking series A-Z with SSG Sadler - Part 5a
Carrots offer more than vision benefits.
Carrots are native to Europe and are a vegetable closely related to parsley, fennel, parsnips and dill. Carrots are known for their bright orange color, but did you know that carrots also come in colors of red, purple, yellow and white? Carrots are crunchy with a sweet, mellow taste to them. Carrots are used in many dishes from salads, to the finest gourmet meals. Very rich in their antioxidant properties, carrots help your body rid itself of free radicals and fights diseases.
Fresh carrots should be firm and look decently orange. Avoid carrots that are wilted, cracked and rubbery, as they won’t have the same nutrients in them which one would benefit from. Carrots contain vitamin A, K C, B6, B1, B2, fiber, potassium, folate, phosphorus, manganese and molybdenum. Carrots offer many types of phytonutrients that many studies have been done to research the cardiovascular benefits from them. Mostly known for ability to help with vision, the carotenoids levels in carrots have known to reduce the risk of cataracts in animal studies. Below is a recipe from Michigan State University Extension that will showcase carrots as a stand-alone side dish.
Glazed carrots with fresh dill
Makes 4 servings
2 lbs. baby carrots
2 sticks of butter
½ cup brown sugar
1 bunch dill
1 pinch Salt
- Make sure your carrots are washed and ready for cooking. Bring water to a boil on the stove.
- Place carrots in the pot and let them cook.
- On a cutting board take one bunch of fresh dill and wash then chop finely.
- After the carrots are done, (check by poking a fork in them and if it slides in easy they are done). Drain water from the pot and return the pot to medium heat.
- Add the brown sugar and butter to the carrots and mix well.
- After you mix the brown sugar and butter well, turn of the heat and add a pinch of salt.
Next add fresh dill and mix thoroughly and then serve.