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Carrot

Because you know what tastes good… With its bright colour, exceptional nutritional qualities and slightly sweet flavour, the carrot is omnipresent in many meat dishes and vegetable blends. Delicious as a cooked vegetable, a raw veggie, a condiment or even as a dessert ingredient, the carrot is a versatile vegetable absolutely essential to a healthy diet.

A natural elegance… The carrot is long and conical, of a bright orange colour.

Good for you… An excellent source of vitamin A and rich in dietary fibres, the carrot is also a source of vitamins K, E and B6. It also contains a great deal of carotenoids such as lutein, beta-carotene and zeaxanthine, all antioxidants that could prevent certain cancers. Actually, many scientific studies have demonstrated that regular consumption of carrots does reduce the risks of cancer and prevent cardiovascular diseases and macular degeneration to some extent.

Carrots Worldwide: Carrots are consumed and enjoyed worldwide, but are not grown in tropical climates.

Gourmets’ Inspirations:

Carrots can be enjoyed as a raw veggie or grated in a salad with nuts and raisins. Delicious steamed with butter, carrots can also be prepared braised or boiled with salt. You can also try them in a sauté or grilled on the barbecue.

Added to mashed potatoes, stews or soups, carrots impart colour to your meals and provide an exceptional quantity of vitamins at the same time. Furthermore, due to their amazing versatility, carrots may also be used to prepare nourishing muffins or a luscious carrot cake.

How to Select Your Carrots: Choose carrots that are firm, of a beautiful orange colour (sign that they are high in carotene) and spotless. Also remember that carrots with a large diameter at the tip can be stored for a longer period of time than those with narrower ones.

How to Store and Prepare Your Carrots: Even if it is better to consume carrots within two weeks of purchase, they are good for about one month when refrigerated in a perforated plastic bag. To freeze your carrots, blanch them for 2 to 4 minutes and then, freeze them separately on a metal plate before transferring them into a plastic bag. Carrots should be grated just before cooking, to prevent loss of vitamins. Remember to cut off the green part at the top of their stems if necessary.

Savour them… almost year round. More precisely, from the middle of July to the middle of February (production of Quebec, Canada) and from the middle of February to the end of May (production of Mexico).

Related Products: Celery, daikon, cauliflower, green cabbage, nappa cabbage.

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