Carrots and Uses

A plant of the parsley family with feathery green leaves and an orange root that can be eaten raw or cooked. The most commonly found carrots generally have a long, narrow, cylindrical cone shape root, but they are also found in other varieties that may be thick and short in shape, or that are purple, yellow, or white in color. The carrot has a sweet flavor and is one of the most popular versatile root vegetables. Carrots may range in length from 2 inches to 2 or 3 feet but are generally 8 to 9 inches in length when harvested to sell as fresh market carrots. More mature carrots are used for processing. Carrots are high in sugar and fiber and are an excellent source of carotene, which gives the carrots their bright orange color. Carrots are also a good source of other nutrients, such as potassium, calcium, magnesium, vitamin A, and folic acid.

Uses:
Carrots can be eaten raw or cooked. Raw carrots are eaten as a snack, or an appetizer, and are sliced, chopped, or grated to add to salads. They can be cooked using many different methods, such as boiling, steaming, sautéing, roasting or grilling. When cooked, carrots are eaten as a side dish on their own or cooked with other vegetables. They are also often added to other dishes, such as stir fries, casseroles, quiches, omelets, soups, and stews. The sweet flavor of carrrots also makes them a popular ingredient in baking cakes, muffins, breads, and cookies.

At Their Best:
Carrots are available all year round in food stores but when growing them, they do best in cool weather. Plant in early spring so they are ready to harvest before the hottest days of summer, or plant late summer after the hottest period and harvest in the fall.

Source: http://www.recipetips.com/kitchen-tips/t--873/all-about-carrots.asp