Apart from the onion, tinned tomatoes and maybe broccoli, the humble carrot is probably the next most likely vegetable to be found and used in my kitchen. That said, I don’t think I do anything very interesting with them. We mostly eat them either grated into cooked things, roasted, or raw as carrot sticks in lunch boxes.
I do like to use them a lot because they are healthy and very economical. Shorter carrots are sweeter. I think it is the sweetness of carrots that I try to capitalise on in my cooking. I like the natural sweetness they bring to sauces and baking. I would grate carrot into almost every bolognese sauce I make, and into casserole/stew type meals.
Health benefits of the humble carrot
Nutritionally speaking, the key thing that stands out for me about carrots is that they are a really good source of fibre. They are also an excellent source of vitamins A C, D, E, K, B1 and B6 and rich with biotin, calcium, magnesium, phosphorus, organic sodium and some trace minerals.
Carrots are very rich in potassium and protein. Potassium is an important mineral for our bodies and helps us keep our organs in good condition. Carrots also contains phytonutrients, which help us heal from various diseases.
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.
Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.
I think that I have exhibited some restraint by not making any comments about bugs bunny, rabbits generally, or referring to the fact that eating carrots may help your eyesight.
Mummy to three small boys