Start by cutting the carrot into halves just like before. Then, cut the carrots into quarters. If they are quite large, make 3-4 cuts. Rotate the carrot sticks, and dice them into smaller pieces using a rocker motion with your knife. Remember, use a claw grip and continuously move your...
Blanch the carrots before freezing them. This destroys certain enzymes, which in turn extends the shelf life. To do this, place the carrots in unsalted, boiling water for about two to three minutes. Of course, you can also freeze raw or uncooked carrots, but these will not keep that long...
How to use carrots:Carrots are great steamed or roasted with some salt and pepper, and you can throw them in a stir-fry or soup. Raw carrot sticks are a staple in our house, dipped inhomemade ranch,hummus, orguacamole. Homemade hummus made with dry chickpeas will be your most shelf s...
Choose carrot sticks instead of chips or crackers for a snack. Carrot sticks are a healthy, low-calorie food. They're a good source of dietary fiber, vitamin A, vitamin K and manganese. Nutrition A serving of seven carrot sticks has 35 calories, according to the CalorieKing website. This...
you feel worse. Keep in mind this inflammation is also a factor in losing weight and looking good, so don’t dismiss this if your primary goal is a tight tush. What I’m asking you to do is take 30 days and eat more fruits and veggies instead of the grains. See how you do. Not...
Keep that in mind if you try pickling rainbow carrots. Pickled Carrots Yield In general, you’ll need about 3/4 pounds of fresh unpeeled carrots for every pint of pickled carrots. Carrots sticks and grated carrots pack a bit tighter than carrot slices, and you’ll need slightly less if ...
While I don’t stuff my turkey with bread stuffing, I do stuff it with aromatics like onion, celery, garlic, carrot, and herbs. These lend flavor to the turkey from the inside as it cooks. A perfectly juicy turkey is why I’m learning to love my stuffing on the side. Should I ...
For an excellent side to go with burgers or a perfectlygrilled steak, try a parsnip and carrot mix. Toss carrot and parsnip sticks with olive oil, ground coriander, cumin, salt, and pepper. Roast at 400 F, tossing once, until browned and tender. ...
Here’s what you’ll need to make this carrot cake: brown sugar—for flavor and for extra moisture (either light or dark is fine) granulated sugar—provides sweetness to the cake eggs—at room temperature vegetable oil or canola oil—this will keep the cake nice and moist ...
Cut into quarter sticks. Heat a small pot of water to boiling and fill a large bowl with ice water. Add carrots to boiling water and blanch for 90 seconds, then dunk into ice water, stirring to stop cooking process. In a medium pot, combine water, vinegar, and pickling salt and bring...