Take an interactive tour of the Carrot Museum and learn about Carrots the super vegetable. I got a beautiful bunch from Orchard Farms Stand at the Santa Rosa Farmers Market.
I made carrot risotto. Ingredients: olive oil, rice, one carrot ground in a food processor with lemon juice,1/2 a large jalapeno pepper and 1 clove garlic, one carrot peeled into strips with a vegetable peeler, 1 cup stock (vegetarian, chicken or beef) of your chocie. Heat the olive oil, add rice and ground carrot mixture and cook until the rice is translucent (usually between 5-7 minutes) add stock stirring and cooking until rice is completely cooked, add carrot strips and cook another 2 or 3 minutes. Serve with or without a sprinkling of cheese.
Carrots are easier to digest when cooked(except for juiced carrots.)
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