Available year round and a very popular vegetable among children. Carrots are a fabulous source of vitamin A and fiber. Look for carrots that are firm with smooth well, colored skin the tops if still attached should be fresh and a deep green color – trim greens before refrigerating to prolong storage. Avoid carrots that feel flabby or carry a green tinge.

To prepare: scrub or peel if the outer skin is a little bitter. Chop into 1/2 inch chunks or coins.
To cook: Place 1 cup prepared carrots in a saucepan with 4 tbsp water, or vegetable broth bring to a boil, reduce heat and cook until fork tender about 10 minutes depending on the size of the pieces. Add more water or broth if it looks dry.
To microwave: place 1 cup prepared carrots in a microwave safe container with 2 tbsp water or broth, cover and cook for 4 minutes. Stir and cook an additional 2-3 minutes and rest for two minutes. The carrots are done if they can be easily be pierced with a knife.
Storage: fresh carrots can last 1 to 2 weeks in the refrigerator. Once cooked use within two days .

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