[vc_row][vc_column width=”1/1″][vc_single_image image=”55″ img_link_target=”pretty_photo” img_size=”700 x 200″][ctitle title=”Carrots” color=”#db6732″ background=”#fff”][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][ctitle title=”Beets” color=”#6d1812″ background=”#fff”][vc_row_inner][vc_column_inner width=”1/2″][vc_toggle title=”Prep and Storage” open=”true” color=”green”]Twist off tops and refrigerate carrots in a plastic bag.
For long term storage, pack carrots with most sand & store in a cool (but not freezing) location.[/vc_toggle][vc_toggle title=”Culinary Tips” open=”true” color=”green”]Scrub carrots under running water. Peeling removes the nutrients located just under the skin.
Eat carrots raw to receive the most nutrients, cut into sticks or grate into many types of salads.
Slice and steam for 5-10 min or saute in butter, top with honey for a sweet dish.
Add to soups, stir-fries, stews, & casseroles.
Steam and puree carrots add cream, onions, leeks, freshly grated ginger, or soy sauce for a simple soup.
To roast carrots, cut in large chunks, dot with butter and place in an oven-proof dish. Cover and bake in a 350° oven for 40 min.
You can also simmer the carrots in a stock instead of butter.[/vc_toggle][/vc_column_inner][vc_column_inner width=”1/2″][vc_toggle title=”Favorite Recipes” open=”true” color=”green”]Roasted Carrot Mustard Green Salad with Hummus Vinaigrette[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/3″][vc_widget_sidebar sidebar_id=”sidebar-7″][/vc_column][/vc_row]