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• India established carrots a food crop by the 13th century.
• A carrot a day is enough to improve one’s night vision.
• Carrots are at their best nutrition wise if eaten raw.
• Great source of (beta carotene) Vitamin A and also has a good amount of Vitamin E.
• Be careful of residues of pesticides, wash thoroughly, peel and eat.
• Carrots grow best in cool temperatures.
• Carrots keep for long if stored in humidity.
• Size varies from 4-5 inches to 10-12 inches.
• The middle yellow part of the carrot should be discarded.
• Is approximately 35 calories per cup.
Scientifically known as “Daucus carota”, a term that can be sketched back to ancient Roman writings of the 3rd century; Carrots are a common and prevalent vegetable best-eaten fresh, most widespread being baby carrots as they are particularly tender and juicy. The welfares are legendary. And we all know that consumption of carrots would keep one’s eyesight perky and are rich in minerals and vitamins.
How To Select Carrots
They come in various sizes and shapes: round, cylindrical, fat, very small, long or thin. Long or short carrots should have a bright orange-gold colour and be well shaped. The leaves should be vibrant green and fresh if the tops are intact.
Best way to store is in the refrigerator in a plastic bag; remove green tops though as they hamper the carrots shelf life.
Basic Way To Have Carrots
Cook in boiling salted water for around 4-5 minutes or else Steam for approximately seven minutes. Owing to its characteristic sweetness it is used for many desserts and as it is in profusion in winters, for example, Gajar Ka Halwa. Carrot juice is a very nutritious drink especially high in beta-carotene. Carrots are used in baking in such luscious desserts as carrot cake or muffins. They are perfect as crudités with a black pepper and yogurt dip, the crunchy texture and sweet taste of carrots is popular with everyone.
Restaurants In Delhi Offering Carrot Desserts That The Dilliwaalas Love
Threesixtyone Degrees At The Oberoi Gurgaon
K3 at The JW Marriott Aerocity
DEL at Roseate House
Pluck at Pullman
Diya at The Leela Ambience Gurgaon
AnnaMaya at Andaz By Hyatt
Indian Accent at The Lodhi
Prankster, Sector 29 Gurgaon
Garam Dharam, Cp
The Grill Mill, Gurgaon
Rupali Dean is a familiar name in Food & Travel writing. Her passion and work takes her on various travels across the world and her by-line is familiar to discerning readers of esteemed magazines and Newspapers like Uppercrust, Food & Wine, Discover India, Economic Times Travel, Hindustan Times City, Statesman etc to name a few. A trained hospitality professional, from the Institute of Hotel Management, Ahmedabad gives her an edge over any other food writer. She has also won the Best Food Travel writer award in India by Spain Tourism and has been Featured among India’s Top 5 Food Bloggers in India in the Hi Blitz magazine.