Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s.Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
2 pounds carrots, sliced
1 1/4 teaspoons salt, divided
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
fresh Italian parsley
1. Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until tender; drain.
2. Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice. Add carrot, and toss to coat. Garnish, if desired.
Preparation time: 25 minutes