The bright orange carrot is a root vegetable. Both the root and the green tops are considered edible, but usually only the root part is served. Carrots are available year round either fresh, canned or frozen.

Fresh carrots are sold with or without the tops in bundles or in plastic bags. Select fresh carrots which are firm and well shaped. The brighter the color of the carrot, the more carotene it will contains. Soft, wilted, or shriveled carrots will have no taste. Large plump carrots that have cracked surfaces are fibrous and will have poor flavor.

Cooked carrots are most often served as a vegetable side dish. They may be used in a casserole, scalloped or glazed. Raw carrots are sometimes used in salads or slaws or as an appetizer. And sometime, you can even find a carrot or two in a favorite dessert such as a delicious carrot cake.

Here are several easy carrot recipes that will make eating carrots a delicious treat. Why not make one of these recipes for tonight’s dinner.

Hot Carrot Salad Recipe

Ingredients:

6 carrots, coarsely grated
4 tablespoons minced onion
4 tablespoons minced celery
1 tablespoon butter
1 teaspoon sugar
½ teaspoon salt

Place the carrots, the onion, the celery, the butter, the sugar and the salt in a skillet with ¼ cup of water. Cook, covered, over medium heat for 10 minutes. Serve this dish hot. This recipe will serve 4 servings.

Hot Carrot Sticks Recipe

Ingredients:

6 medium carrots
½ cup onion, chopped
3 tablespoons margarine
¼ tablespoon rosemary
Salt and pepper to taste
Parsley, minced

Cut the carrots into 2 inch sticks. Place the carrot sticks in the top of a double boiler. Add the onion, the margarine and the rosemary. Cover and cook the carrots over boiling water for 30 minutes or until the carrots are crunchy. Season with salt and pepper. Sprinkle with minced parsley. This recipe will serve 4.