In addition, if the carrots do not have their tops attached, look at the stem end and ensure that it is not darkly colored as this is also a sign of age. If the green tops are attached, they should be brightly colored, feathery and not wilted. Since the sugars are concentrated in the carrots' core, generally those with larger diameters will have a larger core and therefore be sweeter.
Carrots are hardy vegetable that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks. Research has shown that the especially valuable, all E beta carotene isomer is well retained in carrots if stored properly. Carrots should also be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter.
If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt.
Research Source: WH Foods
This hamburger stew is easy, delicious carefree meal.
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1 tablespoon vegetable oil
1 pound ground beef
1 tablespoon Worcestershire sauce
salt and pepper, to taste
1/2 teaspoon garlic powder
1 onion, chopped
1 (14.5 oz.) can diced tomatoes
3 medium carrots, sliced
2 medium potatoes, unpeeled and chopped
1 (6 oz.) can tomato paste
3 cups beef broth
1 teaspoon smoked paprika
1 teaspoon minced garlic
1 bay leaf
1 (14.5 oz.) can green beans, drained
In a Dutch oven, heat oil over medium heat. Add ground beef, Worcestershire sauce, salt, pepper and garlic powder, crumble meat as it cooks, and cook until no longer pink. Add onions, cook for 3 minutes. Add diced tomatoes, carrots, potatoes, tomato paste, add beef broth, and stir well. Add smoked paprika, minced garlic, bay leaf. Stir in green beans.
Bring to a boil, cover and reduce heat to medium low. Simmer for 30 minutes, uncover and stir, and simmer another 15 minutes. Enjoy!