Carrots with Charisma
4 fresh sides that are anything but rabbit food.
Unfortunately for the Roman Senate, carrots’ powers in the bedroom have yet to be proven. On the other hand, it appears that my brother was on the right track. The pigment that makes carrots orange—beta carotene—is the same compound the body converts to vitamin A, a vitamin essential for vision, healthy skin and the immune system.
These carrot side dishes will help you get your fill of vitamin A and give your plate a splash of color. Try roasted or stir-fried carrots with spicy flavors, shred them into a raw slaw dressed with a slightly sweet citrus vinaigrette or make a velvety puree with potatoes and give it a special touch with a hazelnut-olive topping. Visit your farmstand for a fistful of carrots. Who knows—you might be the first to prove my brother (or better yet, Caligula) right.
Carrot Cheat Sheet
At the market: Look for brightly colored, firm carrots without any gray, white or desiccated residue on the skin. Those with the greens still attached are usually the freshest.
Storage: Refrigerate in a plastic bag for 3 to 4 weeks.
Prep: Peel or scrub well; remove greens.
Did you know? Carrots weren’t always orange—and many farmers are bringing back nontraditional colors like purple, red and white.