Cut off the green carrot tops before storing, or they’ll pull moisture from the carrots and make them wither.
Perfect Portion: 1/2 cup
A serving is 1/2 cup of cooked carrots or 1 cup raw. The GL of cooked is slightly higher.
Don’t Fall for It
“Raw foods” proponents would have you believe that all foods are most healthful in their uncooked state. Not true. In the case of carrots, you get different benefits depending on whether they’re raw or cooked. During cooking, the carrot’s cell walls break down, releasing the beta-carotene inside. Raw carrots, on the other hand, contain more vitamin C.
Add grated carrots to sandwiches. For a decidedly different sandwich spread, mix finely grated carrots with low-fat whipped cream cheese and add chopped green olives and grated onions.
Munch on baby carrots and hummus as a snack or with lunch.
Mix up spicy carrot soup by pureeing cooked carrots and adding them to sautéed onions and garlic along with vegetable broth and either soy milk or fat-free yogurt. Include chopped celery, salt, white pepper, and curry powder if you like.
For a salad with Middle Eastern flair, combine cooked sliced carrots, olive oil, chopped parsley, minced garlic, fresh lemon juice, and salt. The lemon juice reduces the GL of the dish even more.
Cook baby carrots with rosemary and thyme, olive oil, chopped onions, and black pepper. Squeeze the juice of orange wedges over the top.