Nancy J. Patrykus
choosing, storing, and how to use.
I am posting a CARROT cookbook today...
With 50 wonderful recipes.
Please take a look.
Carrots that are firm, smooth, evenly shaped, and have a bright orange color.
Do not choose those that are flabby, shriveled, rough or cracked.
One pound will serve 3-4 or equal about 3 cups grated, 3-1/2 cups sliced or diced.
Carrot greens (if still attached) should be removed right after purchase.
Carrots should be stored in refrigerator wrapped in plastic and are best if used within 1-2 weeks.