Description
Full of flavor and crunch, and famously full of beta-carotene and fiber, this root vegetable can be steamed, roasted, shredded, pureed, chopped, diced, pickled, and used in dishes from savory to sweet.
Diced carrots join onion and celery sautéed in butter to form a standard mirepoix, an important flavor base for soups, stews, sauces, and marinades. Carrots roasted with a bit of olive oil and a sprinkle of salt (and maybe even a drizzle of orange juice) turn tender and sweet.
