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Celebrate Carrots This Winter


Winter is a great time to enjoy root vegetables like carrots! Here are some fun facts and a simple and tasty recipe featuring carrots.

Fast facts

•Carrots can be eaten cooked or raw. Try them boiled, roasted, steamed, stewed and even mashed.
•The average American eats about 10 pounds of carrots each year.
•Carrots are high in fiber, which helps sweep waste out of your digestive system.
•Carrots can be orange, red, white, yellow and even purple.
•Love sweet foods? Carrots are high in natural sugars. When you cook them, they sweeten even more.
•Baby carrots don’t grow that way. They are cut down from larger carrots. That’s why they look so perfect and smooth.
•Eating a lot—like really a lot—of carrots can turn your skin slightly orange.

Tips for preparing carrots

After potatoes, carrots are the most popular vegetable in the United States. Try eating carrots raw with hummus or peanut butter. Toss carrots into soups and stews. Shred carrots into salad. Even juice carrots to make a drink rich with nutrients that support your health.

Peeling carrots

For kids, peeling a carrot is best done by using a safety peeler, not a knife. Be careful of the peeler’s metal blade, which is sharp. Place the carrot on a flat surface and hold it at the widest part. Pull the peeler across the carrot lightly to remove the outer layer.

Carrot hummus recipe

Makes about 2 cups.


•1 pound baby carrots (or carrots cut into chunks)
•6 whole cloves garlic, peeled
•1 tablespoon olive oil
•2 teaspoon cumin
•½ teaspoon salt
•¼ cup tahini (or use peanut butter)
•2 tablespoons lemon juice
•½ teaspoon paprika
•½ teaspoon cumin (optional)
•¼-½ cup water (depending on consistency)


Preheat your oven to 450°F. Toss carrots, garlic, oi l, cumin and salt , and then spread on a baking sheet and place in the oven. Roast for 30 minutes. Remove from oven, and allow carrots to cool. Place carrots and garlic in a food processor (or other food grinder like a powerful blender), along with tahini and lemon juice. Add spices and a small amount of water and process until smooth. For a less thick consistency, add more water; for a richer consistency, add a couple teaspoons of olive oil. Blend until you achieve the desired consistency. Eat with crackers and cut up veggies like celery and jicama.

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