Carrots are a root vegetable. Carrots are nutritious, delicious, and inexpensive (even the organic ones). They typically are colored orange and contain carotenes (B, A, Z), lutein, and zeaxanthin. Carrots are rich in fiber, too.
If you think carrots are tasteless, perhaps you’ve been served carrots boiled to death in water. My mother-in-law says my carrots are the best, better than any restaurant. What’s earned me such high praise? Want to know my secret?
Two rules: One, buy good carrots. Pass up those baby cut carrots and buy whole organic carrots. (Bunny Love is available where I shop, and they are organic) Second, don’t let your carrots touch water while cooking.
Three methods I use to cook carrots, depending on time restraints: One, I steam over low heat in my waterless cookware (KitchenCraft, 360 Cookware by Americraft, or similar brands). No water. Just gentle, slow cooking. Takes about twenty minutes. Two, pressure cook for four minutes under pressure in a basket above the water. Do not submerge carrots in water! Water leaches out flavor and nutrients. Occasionally, I stir-fry carrots with other vegetables in very little oil in a hot skillet.
Preparing carrots takes only a little time. Peel or scrub, depending on your preference. I let appearance be my guide. If the peels look fairly clean, I scrub them with a vegetable brush and leave them on. If not, I peel.
Slice in similar size pieces for even cooking. I like cutting diagonally but any slice style works. The smaller the size, the shorter the cooking time.