What a Crock!: Carrots

Carrots often get a bad rap.

Parents tried to get their children to eat them by telling them they would have better eyesight; well, at least in my generation. I ate them; my eyes are terrible.

That being said, carrots do have a lot of things going for them. They are rich in vitamin A and available year-round. They’re also versatile.

Even if you’re not a carrot fan, there are ways to change the flavor.

Carrot soufflé is just like a dessert and other recipes change the flavor by enhancing it with complementary ingredients. In this case, Apricot-Pineapple Carrots should please everyone. They are great slow-cooked fare. Like your carrots firm? Four hours should do it. Those who prefer them more on the softer side, stick closer to the six-hour time frame.