Carrots, Nutritious and Delicious

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Carrots, Nutritious and Delicious

    


                         What's so Good About Carrots?                                                                                                                                                                                                           Carrots are considered by many as the most nurtitious vegetable around.

They are a favorite among dieters.  Why?  They are only 41 calories contained in  2 medium size carrots.

Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.

They are very low in fat (0.2 grams per carrot).

The antioxidants contained in carrots are linked to a lower risk of cancer.

They are so versatile.  You can eat them raw or cooked.

It has been said that not only do they improve eye sight but they help lower cholesterol.


Carrot Recipes
Carrot Soufflé

Ingredients:

  • 1 3/4 pounds carrots, peeled and chopped
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 eggs, beaten
  • 1/2 cup margarine, softened
  • 2 teaspoons confectioners' sugar

Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).

  • In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large    mixing bowl.

  • While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.

  • Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.                                                                                                                                                                            24K Carrots                                                                                                        

  • Ingredients:                                                                                                                            

  • 1 lb. baby carrots
  • 2 tbsp. brown sugar, packed ( I use Splenda brown sugar)
  • 2 tbsp., margarine (I use Country Crock)
  • 1/2 tsp. ground ginger

  • Instructions:

  • Steam carrots until tender.  

  • Melt the margarine.  Add ginger and brown sugar, stirring until blended.

  • Add sauce to carrots and stir to coat.

  • Note:  I like to place them into a hot prying pan and stir fry for a minute or two before serving.

Comments

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