The Carrot, My Orange Little Friend


UNITED STATES—If you were to ask me the best vegetable in the world nothing tops the carrot!  It’s a veggie that has a mix of fruit in it.  It’s a vibrant orange color that pops when you see it.  It’s shaped like an icicle and is a terrific treat for adults and kids. The carrot is a root vegetable.  It’s great to eat cooked or raw.  Like celery, the carrot is an essential element of any mirepoix (onions, celery and carrots), staple ingredients used as starters for soups and broths.

The great thing I love about carrots is the preparation aspect.  You can slice then julienne style which is great for salads or you may decide to chop them into small squares to use for soups or perhaps you may decide to shred the veggie to use in that tasty carrot cake. For most of us, we tend to buy baby or mini carrots which are found in our produce section at the supermarket.  I prefer the good ole carrot that has to have the green root at top cut off, as well as peeling the initial skin off.  Those carrots just taste so much fresher in my opinion.

Our orange veggie contains a lot of beta-carotene which is good for Vitamin A which is good for your eyesight. So if your vision is not up to par, get some carrots in your diet as they can help strengthen your sight. I’ve said it before, be careful not to over indulge in the veggie as it can cause carotenosis, which results in your skin turning orange. It’s also a great source of folate, phosphorous, calcium and potassium.

In my opinion, the possibility of coming across a perfect shaped carrot will never happen.  They come in various shapes and sizes all great for nutrition.  Tip of the week: carrots are known to be used in sweet, spicy and sour dishes as the veggie provides the right balance when going from one extreme to another.

By LaDale Anderson