An ode to carrots

I was recently gifted with a large bag of baby carrots that had been frozen (thank you, Kristie!). As soon as I saw the bag, I knew exactly how those orange babies would end up.

I'm not a huge fan of cooked carrots, so that option's out. Since these were fresh carrots that were then frozen, they cannot be thawed and eaten "raw." They're soft and turn gray - yummy.

About once or twice a week I steam about 4 cups of the carrots until soft. Then I puree them until smooth, adding a bit of the  steaming water to make a smooth puree. This makes about 2 cups of puree.

Then when I cook throughout the week, I slip in a cup of carrot puree. It's easy to hide the carrots like spaghetti sauce, hamburgers, BBQ sauce, and even sweet potato casserole.

Why go to this trouble (besides waste not, want not)?


Carrots are loaded with beta carotene. Carrots are very low in saturated fat and cholesterol. They are also a good source of thiamine, niacin, vitamin B6, folate and manganese, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K and potassium. 

Carrots are also good at fighting inflammation in the body because they contain antioxidents and fiber. The amount of B vitamins present in carrots are especially good at regulating the body's circulation that the heart and lungs have nutrients available to do their job efficiently. Additionally, carrots also help lower high blood pressure and reduce the risk of cardiovascular disease.

Raw is almost always the best option but, when looking at veggies, think outside the side dish, especially if you have picky eaters. What they don't know about can help them!