This information has been reviewed and adapted for use in South Carolina by J. G. Hunter, HGIC Information Specialist, and K. L. Cason, Professor, State EFNEP Coordinator, Clemson University.(New 09/05.)
South Carolina-grown carrots are available in the spring and fall.
Some carrots are sold with the tops attached. Fresh-looking tops mean the carrots have been recently harvested. Carrots should have a deep orange color. Do not buy carrots that are split or odd shaped, have a lot of little roots, are oversized, or are very dark at the top end. Baby carrots are especially sweet and tender, but they may be more expensive.
One pound of carrots equals:
If tops are still attached, twist or cut them off. Store in the refrigerator in a plastic bag, where they will keep up to two weeks.
Scrub carrots under running water with a vegetable brush. Peel, if desired, and rinse again. Trim top end of carrot, cutting off any green part.
Carrots taste sweet if eaten raw or cooked tender-crisp. Overcooked carrots lose their sweet taste and some of their nutrients.
Instead of ordinary carrot sticks, try serving raw carrots in a variety of shapes: angle-cut; coins; match sticks; or shredded. Or, marinate carrot sticks overnight in the refrigerator in leftover pickle juice.
Grated raw carrot can be added to:
After cooking carrots, try seasoning them with:
Add carrot chunks to stews, soups or pot roasts.
For color, steam match stick-cut carrots along with green beans. Or, add them to a stir-fry dish.
2 cups shredded raw carrots
½ cup raisins
½ cup lite Ranch-style salad dressing (or combination of lite mayonnaise and plain low-fat yogurt)
1 Tbsp. lemon juice
Directions: Combine all ingredients and mix thoroughly. Chill and serve. Serves 4.
Variation: Add chopped pineapple, apples, oranges, peanuts, or shredded coconut.
Calories: 112 per serving
Fat: 3 grams per serving
Monster Carrot Cookies:½ cup margarine
Directions: Preheat oven to 350 °F. In a large bowl, cream margarine until it is soft. Mix in carrots, honey, eggs and raisins.
In separate bowl, mix dry ingredients. Combine with wet mixture and mix well.
Drop from a spoon onto lightly oiled or sprayed baking sheet. Flatten each cookie slightly with a spoon. Bake about 10 minutes, until lightly brown. Yield: 36 large cookies.
Calories: 115 per large cookie
Fat: 3 grams per large cookie
*Note: Honey should not be fed to infants less than 12 months of age.
Carrot Lentil Soup:2 cups (1 pound bag) uncooked lentils
Directions: Rinse lentils and put in a large pot. Combine all ingredients in pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 to 40 minutes. Remove bay leaf and serve, or refrigerate for next day. The flavor improves the second day. Serves 8.
Variation: Serve with grated cheese sprinkled on top.
Calories: 116 per serving
Fat: 0 grams per serving
University of Illinois Extension fact sheet; originally developed by Michigan State University Extension
Page maintained by: Home & Garden Information Center
This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.