High in beta-carotene and vitamin A, carrots are a crunchy, low-calorie versatile vegatable. Eat them raw with dip, shred and add to salads, boil in soups, and cook in different recipes.
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- Storing - To keep the carrots crisp and fresh is put them in a container of water and store in the refrigerator! Whole carrots stay nice and crunchy in their cold water bath, and this is also a great way to store packaged baby carrots.
- Ripen - Ripe carrots should possess a tender texture that is firm and tender, not soft, limp or chewy. Standard varieties should also have an even, bright orange color, although some carrot varieties and hybrids come in additional colors like a pale orange-white.
- Extend - To extend the shelf life of carrots it is best to store them whole and un-peeled in a plastic bag in the fridge. Baby ones are also best in a plastic bag in a refrigerator drawer. For a longer term option, carrots may be frozen for 6-8 months, but they should be blanched first and then placed into freezer safe containers.
- Enjoy - Carrots can be enjoyed as a healthy on-the-go snack, in a smoothie or part of a meal.