Who doesn't have a bag of carrots hanging around in the crisper drawer of their fridge? We buy them because they're affordable (usually no more than 2 or 3 dollars-depending on whether you buy organic), and they make good, quick, healthy snacks. (Dip 'em in ranch dressing for instance.)

But the life of a bag of carrots is often a sad one. Sometimes, we end up using most of it right away in a soup, stew, or juice. But more often than not, they go forgotten in the aforementioned crisper drawer for weeks, hoping for the day that it can be the star of one of our meals. I've actually forgotten my carrots for so long that they actually started sprouting little yellowish roots...

They deserve better than the back of the fridge, though, considering how versatile this bright orange veggie is. So I'm here to say "Remember those carrots!"

And when I say versatile, I'm not kidding. For instance, we all love carrot cake, right? How about taking a favorite dessert (ala shredded carrots) to a healthy level and go for Carrot Cake Overnight Oats? A full serving of veggies at breakfast makes this a keeper in my book. Lee Hersh, of the wonderful site, Fit Foodie Finds (www.fitfoodiefinds.com) developed this recipe, and it's just yummy!

Carrot Cake Overnight Oats

Prep time:
Cook time:
Yield:

Serving size: 1
Calories per serving: 562.522

Ingredients:

1 cup rolled oats
1/2 cup carrot finely grated
1 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon chia seeds
3 tablespoons raisins
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1 1/4 cups almond milk unsweetened


Directions:

1. Mix all dry ingredients in a large bowl.
2. Add wet ingredients and mix again.
3. Place in the refrigerator, covered, for at least 2 hours or overnight.
4. When serving, top with Greek yogurt and pecans.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

In one of my very favorite health and recipe books, Nourishing Traditions (Sally Fallon), I read some interesting information about the lowly carrot. Did you know it is a native of Afghanistan and is a relative of celery, parsnips, caraway, cilantro, cumin, and dill? Me neither.

And food scientists consider it to be one of the most useful and nutritious vegetables around. We see how popular it is because it shows up in soups, stews, casseroles, and pot pies. And the research says that three raw carrots, eaten daily, lower blood cholesterol and a single carrot a day cuts the risk of lung cancer in half among smokers.

This pretty vegetable is a rich source of carotenoids, B vitamins, phosphorus, calcium, and iodine, which is why it's a staple in the baby food department.

And speaking of baby food, that's another thing you can do with carrots. Besides shredding, you can puree them. Pureed carrots-yum. Or maybe not. UNLESS you combine them with onion, chicken stock, cream, a little sea salt, and some sour cream. NOW we're talking.

Most cooks know pureed veggies make great soups. Carrots are no exception. So I'll close with this delicious carrot-starring recipe (courtesy of Nourishing Traditions). Meanwhile, "Remember the carrots!" and pull that bag from the back of your fridge and put 'em to good use.

Creamy Carrot Puree Soup

Prep time:
Cook time:
Yield:

Serving size: 1
Calories per serving: 1,184.839

Ingredients:

1 medium onion diced
2 cups raw carrots thinly sliced
4 cups chicken stock
1 cup cream
1/2 cup sour cream
salt to taste


Directions:

1. Saute onions until transparent.
2. Remove and place in blender. Do not run.
3. Saute carrots until tender-crisp.
4. Reserve 1 cup carrots.
5. Put remaining carrots with the onions in the blender.
6. Add 1 cup chicken stock, and puree.
7. Combine cream and sour cream, puree, and remaining carrots in the top of a double boiler or in a microwave oven.
8. Heat.
9. Garnish with parsley or dill.
10. Season with salt to taste.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.