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Carrots, Bunched, Local
Use as soon as possible. If using for later cut off tops, to prevent from drying out carrots.
Carrots can be consumed in both raw and cooked applications such as roasting, sautéing, stir-frying, and boiling. Carrots can be shredded over salads and grain bowls, sliced for appetizer plates, or sliced and tossed into soups, stews, and curries. Baby carrots can also be pureed into sauces, roasted and fried, or baked into muffins, pancakes, and bread. Carrots pair well with herbs such as tarragon, thyme, cilantro, and parsley, fruits such as pomegranates and apples, nuts such as almonds and pistachios, ginger, cinnamon, and cheeses such as cheddar, feta, parmesan, and pecorino.
Carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.