Carrots
How to choose, use, and cook with this nutritious vegetable
The adaptability of carrots allows them to be served in an endless array of
recipes. Carrots blend well with savory and sweet flavors in appetizers, side
dishes, soups, and desserts.
Carrot trivia: Cooked carrots are better for you than raw ones. Cooking
unleashes more of their beta carotene.
Selection tips: For best flavor, choose medium-size, straight carrots that are
relatively uniform in size; large, crooked ones are usually old. The freshest
carrots have greens attached. Look for bright orange carrots because the
brighter the orange, the more beta carotene there is.
Storage: Refrigerate unwashed carrots in a plastic bag for up to 10 days.
Remove the inedible green tops before storing.
Peak growing season: Carrots are available year-round.
Health benefits: Carrots may look mild mannered, but they are truly power
veggies. They are loaded with antioxidants -- namely beta carotene and vitamin
A which promote good vision and maintain healthy skin. They also contain
phenolic acids, phytochemicals that have been shown to reduce the risk of
cancer. Recent reports also show that diets rich in lutien and carotenoids like
beta carotene may reduce a woman's risk of developing breast cancer in
premenopausal years.
Nutritional information: One medium raw carrot provides: 31 calories, 2.2 grams
of fiber, 0.7 grams of protein, a trace of fat, 25 milligrams sodium, and no
cholesterol.
--= Baby Vegetable Antipasto =--
The vegetables can marinate for a couple of hours, so all you'll have to do at
party time is arrange them on a platter and top with olives and cheese.
Immediately place the prepared vegetables in the marinade so they won't
discolor. Be sure to use fresh mozzarella, which comes packed in water and is
usually found with the specialty cheeses. Coarsely chop leftovers and toss with
pasta for a cold salad.
Marinade:
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
3 tablespoons white wine vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
Dash of sugar
Dash of freshly ground black pepper
1 garlic clove, crushed
Vegetables:
8 baby artichokes (about 1 1/2 pounds)
20 small red potatoes (about 12 ounces)
3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled
2 bunches small radishes, with tops (about 1 1/2 pounds)
1 cup torn radicchio
1 head Belgian endive, separated into leaves (about 4 ounces)
Remaining Ingredients:
20 pitted ripe olives
3 ounces fresh mozzarella cheese, torn into bite-sized pieces
To prepare marinade, combine first 8 ingredients in a bowl; stir well with a
whisk.
To prepare vegetables, working with 1 artichoke at a time, cut off stem to the
base. Remove bottom leaves and tough outer leaves, leaving tender heart and
bottom; trim about 1 inch from top of artichoke. Steam artichokes, covered, 20
minutes or until tender; cool to room temperature. Cut artichokes in half
lengthwise. Remove fuzzy thistle from bottom with a spoon.
Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.
Trim carrot stems to 2 inches. Steam carrots, covered, for 20 seconds. Plunge
into ice water; drain well.
Trim radish tops to 1 inch.
Place artichokes, potatoes, carrots, radishes, radicchio,and endive in a large
bowl. Drizzle with marinade; toss gently to coat. Cover and marinate in
refrigerator 2 hours.
Arrange vegetables on a platter; top with olives and cheese.
Wine Note: Serve the Baby Vegetable Antipasto and Rosemary-Scented Flatbread
with Black Grapes with a light, snappy white like Pino and Toi from the
producer Maculan. A blend of Pinot Grigio, Pinot Bianco, Tacai, and Chardonnay,
the 2001 is $10. Other good bets: Italian Gavi or Orvieto.
Yield: 10 servings (serving size: about 1 1/4 cups)
CALORIES 127 (30% from fat); FAT 4.2g (satfat 1.5g, monofat 1.9g, polyfat
0.4g); PROTEIN 6.4g; CARBOHYDRATE 19.5g; FIBER 6g; CHOLESTEROL 7mg; IRON 2.1mg;
SODIUM 386mg; CALCIUM 127mg;
Cooking Light, SEPTEMBER 2002
---
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````