Sliced & Diced: Carrots

I’m never really sure how to start these posts. Especially about fruits/vegetables that aren’t so glamorous. Poor carrots. They just seem so ordinary to me. An orange root. I am sure Bugs Bunny would beg to differ but I just can’t come up with anything funny, witty, clever or intelligent for talking about carrots. I will say that we eat carrots around here regularly. They appear in our main dishes, as side dishes and even as snacks. We love them! If you are having trouble getting your kids to eat carrots you can even try pureeing them and adding them to other dishes to sneak in some vegetables. Go ahead, no one’s looking (and will likely not notice for that matter). So since I lack cleverness, let’s just get to the point here: Before I get on to the research, I should probably clarify my methodology a bit on this one. I counted several bags of carrots and arrived at an average. When I was choosing the carrots I was going to use for determining 1 cup, I chose the carrots that seemed “medium” to me so that we would have the best average. I KNOW that carrots and packaging differ, but I am trying to determine some hard numbers for us to go by in our cooking. So. I take the middle of the road. Know that your results may be a little more or a little less depending.

Recipes Using Carrots:

• Lentil and Wild Rice Soup
• Slow Cooker Pineapple Pepper Chicken Stew
• Healthy Mushroom Barley Soup
• Slow Cooker Buffalo Chicken Chili
• Buffalo Chicken Shepherd’s Pie
• Apple Cider Beef Stew
• OAMM’s Favorite Beef Pot Roast
• Toddler Mini Meatloaf
• Veggie Pizza
• Vegetable Soup