98. CARROTS are one of the root vegetables. They are similar in
composition to beets, having practically the same total food value,
which is for the most part carbohydrate in the form of sugar. Besides
being valuable in the diet for their mineral salts and bulk, they add
variety to the menu, especially in the winter, for upon maturing they
can be kept for a long time if they are properly stored. As tiny young
carrots, they are also much used as a summer vegetable, and when cooked
whole and served in an attractive way they make a delicious
vegetable dish.
99. SELECTION AND PREPARATION.--The selection of carrots is a simple
matter, because they keep well and are not likely to be found in a
spoiled condition in the market. When small summer carrots are
purchased, they should be fresh and should have their tops on. Winter
carrots should be as nearly uniform in size as possible and should not
be extremely large. Those which are too large in circumference are
likely to have a hollow in the center and are not nearly so desirable as
thin, solid ones. Carrots of any kind should be uniform in color, and
should be without the green portion that is sometimes found on the top
near the stem and that is caused by exposure to the light in growing.
100. In preparing carrots for cooking, they should be scraped rather
than peeled, in order to avoid wasting any of the vegetable. They are
always cooked in boiling salted water, after which they can be treated
in various ways. The water in which carrots are cooked should not be
thrown away, as it may be used to flavor soup stock. If any carrots
remain after a meal, they may be utilized in vegetable salad or soup.
101. BUTTERED CARROTS.--If small, tender carrots can be obtained, they
will be found to be delicious upon being boiled and then dressed with
butter. Winter carrots may be prepared in this way too, but they will
probably require a little more cooking to make them tender.
BUTTERED CARROTS
(Sufficient to Serve Six)
3 c. diced carrots
2 Tb. butter
1/2 tsp. salt
Dash of pepper
Wash and scrape the carrots and cut into half-inch pieces. Put to cook
in enough boiling water to cover the carrots well, and add 1 teaspoonful
of salt for each quart of water. Cook in a covered kettle until they can
be easily pierced with a fork and then drain off the water. Add the
butter, salt, and pepper, heat until the butter melts, and serve.
102. CARROTS WITH PARSLEY.--The addition of parsley to carrots gives a
flavor that improves them very much. This should be chopped fine and
added after the carrots have cooked sufficiently.
CARROTS WITH PARSLEY
(Sufficient to Serve Six)
3 c. sliced carrots
3 Tb. parsley finely chopped
2 Tb. butter
1/2 tsp. salt
Dash of pepper
Wash and scrape the carrots, slice in very thin slices, and cook until
tender in boiling salted water. Drain and add the chopped parsley,
butter, salt, and pepper. Mix carefully so as not to break the slices of
carrot. Serve hot.
103. BROWNED CARROTS.--A very appetizing way in which to prepare carrots
is to cut them in slices lengthwise, boil them until tender, and then
brown them in fat. Wash and scrape the desired number of carrots, cut
into slices lengthwise, and if large-sized carrots are used, cut the
slices into halves. Cook in boiling salted water until tender and then
drain. Melt some fat in a frying pan, place the carrots in the hot fat,
and brown first on one side and then on the other, turning the slices
carefully so as not to break them. A few minutes before removing the
carrots from the frying pan, sprinkle sugar over them and allow the
sugar to melt. In removing them to a vegetable dish, pour over them the
sirup that forms. Serve hot.