Carrot CrunchPublished on April 15, 2009

  • Korey Kealey, Food Specialist. Photo by Etienne Ranger

  • Microplane two-sided bow grater with knuckle guard- Kitchenalia. Photo by Etienne Ranger

  • The Japanese chefís helper transforms the carrot to a work of art with a simple turn of the handle- C.A. Paradis. Photo by Etienne Ranger

Not just for rabbits, this zesty root vegetable is an easy and nutritious way to bring fresh flavour to your dinner table. Ottawa At Home's Korey Kealey shares her tips on how to get the best of the bunch. quick bites:

Low in calories, carrots are very rich in beta-carotene - which the body converts to vitamin A - and are also a great source of folacin and fibre. One raw carrot contains only about 31 calories.


Look for firm, crisp carrots with a smooth, blemish-free exterior. Deep green "shoulders" just below the top indicate bitterness. Oversized carrots may have tough centres.


For fresh bunched carrots, immediately remove the leafy green tops, as they draw off moisture and vitamins from the edible root, causing wilting and toughening. Store in plastic for up to three weeks in the refrigerator crisper.


Rinse and scrub with a vegetable brush or scrape lightly, rather than peeling the skin as this could strip away the many nutrients just below the carrot's surface. For more carrot statistics visit

Maple Syrup Carrots

ĺ cup (175 ml) water 1 Ĺ lb (750 g) carrots, peeled ?and sliced diagonally 2 tbsp (25 ml) maple syrup 2 tbsp (25 ml) butter


In medium saucepan, bring water, carrots and maple to boil. Cover; cook over medium heat for 5 to 7 minutes or until almost tender. Uncover; cook over high heat, stirring often, for 3 to 4 minutes or until tender and no liquid remains. Remove from heat; stir in butter. (serves 4) Written by Korey Kealey Produced by Krystal Chow

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