What are Baby Carrots?
- These true baby carrots are a bunch of multi-colored baby carrots with tops, in white, yellow, and purple combinations. They are small, slender, and tender with delicate, sweet, carrot flavor.
How to Eat
- Wash and trim tops. Use raw in salads or eat plain. Cook for soups, purées, or roast and fry them. Bake for healthy carrot fries and use in any preparation where carrots are required.
- Excellent source of vitamin A and fiber.
How to Choose
- Choose carrots that are not dried out and have unwilted leaves.
How to Store
- Store refrigerated and wrapped in plastic for 2 weeks. Extend shelf life by snipping off green tops once at home.
Roasted Baby Carrots and Parsnips Ingredients About 2 pounds Colored Baby Carrots, trimmed, peeling optional, (slice lengthwise if they’re a bit big) About 2 pounds Parsnips, peeled and cut into sticks about the same size as the carrots 1/4 cup … Continue reading
Steamed Garden Vegetable Medley Ingredients: 2 cups broccoli florets 1 cup Frieda’s Baby Carrots or regular carrots One pound package Chop Suey Vegetables ½ cup Frieda’s Fresh Waterchestnuts, peeled and sliced, or canned sliced waterchestnuts, drained 2 tablespoons butter or … Continue reading
Carrot Bundles in Lemon-Dill Sauce Ingredients: 2 or 3 Frieda’s Mini Carrots 2 tablespoons butter 3 green onions 1/2 teaspoon fresh chopped Frieda’s Dill 1 tablespoon sliced green onion 1/8 teaspoon pepper 1 tablespoon lemon juice. Steps: Cut green stems … Continue reading
Braised Fennel and Carrots Ingredients: 2 pounds (2 large bulbs) Fennel 1 ½ cups whole peeled Baby Carrots 2 cups vegetable or chicken broth 1 cup sliced brown or sweet onion 1 clove garlic, minced 1 bay leaf 1/2 teaspoon … Continue reading
90’s Vegetable Slaw Ingredients: 2 cups shredded green cabbage 2 cups desired shredded vegetables (Frieda’s Jicama, Hot House Cucumber, Baby Carrots, Sunchokes®, or Purple, Green, or Baby Kohlrabi) 1/2 cup shredded red cabbage 2/3 cup chopped pecans or walnuts Red … Continue reading
Sunchoke® Baby Carrots and Leeks in Fresh Herb Sauce Ingredients: 1 16-ounce package Sunchokes®, sliced 1 bunch Baby Carrots, trimmed and peeled 1 leek, white part only, sliced 2/3 cup chicken broth 1 1/2 teaspoons cornstarch 1 tablespoon fresh basil … Continue reading
Stir-Fried Veggies with Pignolias Ingredients: 2 bunches Baby Carrots, peeled if desired and trimmed 1 to 2 tablespoons olive or vegetable oil 1 8-ounce package Sugar Snap Peas, Snow Peas, or Purple Snow Peas, stringed if necessary 1/2 cup Frieda’s … Continue reading
Dried Tomato Vegetable Risotto Ingredients: 3-1/2 cups low-sodium chicken broth 3-ounce Frieda’s Sun-Dried Yellow or Red Tomatoes 2 cups vegetables, diced (such as green or Purple Asparagus, Baby Colored Carrots, zucchini, red or green bell peppers, or mushrooms) 1 clove … Continue reading
Braised Vegetables with Endive Ingredients: 2 or 3 Belgian Endives 1 tablespoon butter or margarine 1 tablespoon Fresh Basil, Dill, Chervil, or Chives 1/2 cup chicken broth or stock 3/4 cup Frieda’s Baby Carrots peeled if desired, and trimmed 3/4 cup … Continue reading
Vegetables Supreme Ingredients: 2 cups broccoli florets, raw 1 cup Frieda’s Baby Carrots sliced, or regular carrots 1 cup Frieda’s Bok Choy leaves, or Chinese (Napa) Cabbage leaves, shredded 2 tablespoons butter or margarine ½ cup shelled macadamia nuts, coarsely … Continue reading
Fresh Beet Salad Ingredients 1 bunch baby beets 1 1/2 cups Napa or green cabbage, shredded 1 cup carrots, shredded 4 green onions, thinly sliced 2 tablespoons peanut oil 1 1/2 tablespoons rice or white vinegar 1 tablespoon fresh ginger, … Continue reading