Basic Preparation

Cut or snap off the tops, trim the tails, scrub with a vegetable brush or peel. Fill a container or bag with carrots, add an ice cube and keep in the frig for snacking and cooking.

Steamed Carrots

Steam or boil 1 lb. carrots, sliced in 1" chunks, or 1 bag peeled baby carrots, in 3 cups liquid (water, vegetable or chicken broth) for 5 minutes or until carrots can be pierced with a fork. Drain. Serve any of the following hot, room temperature or chilled as a salad.

Toss with...	Notes
1/4 cup chopped parsley 1/4 cup vinegar	Use a mild vinegar like apple cider or rice wine. Use curly or flat-leafed Italian parsley.
1 tablespoon minced rosemary 1 tablespoon olive oil	If using dried rosemary, use 1 teaspoon crushed.
1/2 teaspoon cumin 1 tablespoon olive oil	A nice spicy dish that compliments Indian and Mexican food.
1/2 teaspoon orange zest 1/4 cup mild vinegar 2 tablespoons chopped thyme	If using dried thyme, 1 teaspoon crushed. Use an orange-flavored vinegar in place of zest & vinegar.
All recipes serve 4

QUICK TIPS

• Add shredded carrots to deli coleslaw.
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