You could write scientific treatises on the benefits of vegetables. They're used to make a wide variety of dishes prized for their lightness and great taste. Carrots may be far from the top of a chef's list of favorite vegetables, yet they show up again and again as a must-have addition to soups, salads, stews and casseroles. It's hard to imagine a kitchen where this "orange" ingredient isn't used. Cooking it is easy. In most cases raw carrots are used — you just peel and chop (or grate) them. In that form the orange vegetable is frozen for later use, saving prep time down the road. Recipes with carrots are almost always simple; even a beginner cook can bring them to life. This root vegetable is worth attention for its high content of vitamin A and other nutrients. It's recommended in the diets of both adults and children. For babies, carrots are introduced as a single-ingredient food quite early (at around a year). Many foods pair easily with it — meat and fish, seafood, its "neighbors" in the garden beds, and grains. It can be added to preserves for the winter, softening and improving their taste.
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- Homemade dinner
- Second course
- Meat and meat products
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- Vegetables
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- Salt
- Vegetable oil
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- Frying
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