 |
| Carrot recipes |
The carrot is a member of the parsley family and is related
to the parsnip, celery and fennel. Eaten raw or briefly cooked, carrots
are an excellent source of vitamin A, carotene and potassium.
Buyer's guide
Choose firm carrots and avoid those that are flabby with
wilted green tops. Go for small carrots if you can, as they are more
tender than large ones and need very little cooking.
Preparation
Smaller or organic carrots only require topping and
tailing and a quick scrub. Larger, non-organic carrots will benefit from
peeling.
0 Response to "Carrot recipes "
Post a Comment