Because of the many nutrients just below the carrot's surface, it's better to rinse and scrub with a vegetable brush or scrape lightly rather than peel the skin.

To keep carrots firm and crisp for serving raw, cut into strips and place in cold water with a slice of onion for half an hour.

Grated, sliced, julienned or left whole, the carrot lends itself to a wide range of salads, soups, casseroles, stews and even sweets. On their own, they can be steamed or broiled, served with butter, stir-fried or pan-roasted with meats and poultry.

In addition, there are many other interesting ways to enjoy this delicious vegetable. France contributes recipes for rich puréed cream of carrot soup and crisp salads of grated carrot dressed with mustard vinaigrette.

Carrots accompany beef, prunes and a dash of honey in the rich Jewish holiday casserole known as tzimmes. The Irish turn carrots into a rich steamed pudding and in India it's made into delicious fudge-like halvah.

In North America they're a key ingredient in carrot cake, topped with cream cheese icing.