Carrots are a classic and versatile vegetable used in recipes for sweater weather like soups, stews, and curries. The sweet staple vegetable can last for a few weeks if stored properly, however, if not stored right it can grow soggy and slimy....CONTINUE READING THE ARTICLE FROM THE SOURCE
Experts recommend getting your carrots whole and intact to get the best bang for your buck, as well as reap the most nutritional benefits. Below is a list of the four ways you can store your carrots to maximize their freshness.
Experts recommend trimming off the greens, which can be discarded or saved for something else like pesto. If you leave the greens on, it will draw out the moisture and cause the roots to rot quickly.
Avoid washing until right before you plan to cook or eat your carrots because this will help them last longer. When stored properly, whole carrots can last up to three to four weeks in the fridge.
Experts say to store your whole carrots, wrap your unpeeled and unashamed carrots in a dry paper towel, and store them in an airtight container.
Carrot peels add a protective layer to your versatile vegetable. When removed, the carrots will dry quicker than with them. Thankfully, experts have a method to keep your peeled carrots fresh and crunchy for nearly a month.
Experts say to wash your peeled carrots thoroughly. Then fill an airtight container with cool water to submerge your carrots in. Replace your water every few days to prevent bacterial growth, and rinse again before eating.
Despite their deceptive name, baby carrots are matured carrots that have been pretreated and cut.
Similar to peeled carrots, experts recommend submerging your carrots in a cool water-filled airtight container in the refrigerator. Also make sure to change the water every few days to stop bacterial growth, and rinse again before eating.
Simply let your cooked carrots cool and put them in an airtight container in the refrigerator. They can last for up to four days.
Experts recommend blanching carrots before freezing because it slows down the decay of their nutritional value.
To do so, experts say to peel and cut your carrots. To blanch, put them in boiling water for two to three minutes, and then transfer them into a bowl of ice.
To avoid the carrots from sticking together once frozen, spread them out on a baking sheet and put them in the freezer for approximately three hours until frozen through. Then transfer it into an airtight container and put it back in the freezer.
