The Sweet Nature of Carrots

The Sweet Nature of Carrots

 

Carrots are a vegetable for all seasons here in southern Vermont, though by late winter the last of storage carrots are gone and come spring I’m always particularly happy to see the arrival of the tender orange beauties at the farmers’ market. And when I come upon a display of golden, white, purple, and red carrots, I pause for a moment to admire their loveliness. I’ll munch on one raw as I shop, then think of what to do with them when I get home. For slender young carrots, a toss with olive oil and salt and 20 minutes in a 375°F oven makes a rustic yet elegant side dish. Carrot soup is classic; a creamy dairy-free version of Carrot Soup with Garlic Chips appears in my latest work, The Sage and the Cook: Two Generations of Gluten and Dairy Free Recipes, an e-book in collaboration with whole foods pioneer Rebecca Wood. And I love to include carrots in sea vegetable dishes like the Carrot and Arame Superfood Sauté included in this post, as their sweet nature counters the seaweed taste of the arame. This sweet nature is a nourishing nature too: carrots are high in fiber and the antioxidant beta-carotene, and their high vitamin A content helps to keep our eyes healthy. And, in all their sweetness, carrots can be good for your teeth: chewing on a raw carrot can scrub away plaque in the mouth and potentially prevent tooth decay.

 

 

 

 

Leda Scheintaub’s latest work is The Sage and the Cook: Two Generations of Gluten and Dairy Free Cooking, an e-book series in collaboration with whole foods pioneer Rebecca Wood. The first book in the series is Soups and Stews, available from Amazon for $2.99. She is also the coauthor (with Denise Mari) of the forthcoming Organic Avenue; coauthor (with Carol Alt) of Easy, Sexy Raw; the recipe developer for The Ciao Bella Book of Gelato and Sorbetto; and author of Chipotle: Smoky Hot Recipes for All Occasions. She is also a graduate of the chef’s training program at the Natural Gourmet Institute in New York. She has been a freelance writer, editor, and recipe tester for the past ten years. She lives with her husband in southern Vermont, where you’ll often find her at the Brattleboro Area Farmers’ Market.

 

 

Carrot image via Shutterstock