Years before, vegetables were often served merely as an accessory to meat. But carrots always made an appearance, often overcooked but still eaten. Young carrots braised in butter are intensely flavoured and sweet, while steamed carrots are tender. Carrots grated into salads taste fresh and clean, while in casseroles, they are savoury with the characteristic carrot flavour. In soups they are fragrant and mild, and in cakes their flavour can hardly be detected, yet their sweetness adds richness.The orange-coloured taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene. Betacarotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Carrots are also a very good source of dietary fibre, vitamin C, vitamin K, foliate and manganese, and a good source of vitamin B6, pantothenic acid and iron. But to obtain maximum benefit it is best to eat them raw.
