Carrots are probably one of the most versatile and common vegetables. They work well in soups and casseroles, eaten raw for a snack, in salads (shaved, chopped, or grated), cooked by themselves, and in a variety of pickled recipes.
Choose carrots that are firm and deep colored. If the greens are attached, I prefer to remove them for storage because they take up less room that way. Avoid soft spots, cracks, or other typical signs of spoilage.
To browse all of the carrot recipes, head over to search the Carrot Recipes Category.