Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters that plants in this family produce. As such, carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the color orange, carrots can actually be found in a host of other colors including white, yellow, red, or purple. In fact, purple, yellow and red carrots were the only color varieties of carrots to be cultivated before the 15th or 16th century.
Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them, beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health supporting nutrients. The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots.
By WH Foods
Everything cooks in one skillet, easy clean up.
Skillet Pork Chops
Copyright 2012, Christine’s Pantry. All rights reserved.
4 boneless pork chops
2 tablespoons vegetable oil
salt and pepper, to taste
1 tablespoon garlic powder
1 cup chicken broth
12 baby carrots
1 large onion, cut into wedges
Season both side of pork chops with salt, pepper and garlic powder.
In large skillet, heat oil over medium high heat. Brown pork chop 4 minutes each side.
Add onions, carrots and chicken broth to skillet. Reduce heat to low, cover and cook about 25 minutes, until vegetables are tender and pork chops are cook through. Serve vegetables with pork chops.
Note: Serve with Parmesan Garlic Mashed Potatoes