Carrots were never a go to vegetable for me! I would only eat them cooked and with plenty of butter!
For one of my daily snacks I like to eat hummus and since I’m a dipper, it’s perfect. I started with celery as my dipper of choice, but tired of that pretty quickly. I don’t like the stringiness and also realize celery isn’t that nutritious. I love tomatoes, but cherry tomatoes are messy as dippers and expensive in the off season.
Enter the baby carrot! The perfect dipper it seemed. I decided to give them a try – maybe my taste buds had adjusted or maybe I had just been ignoring a tasty treat because I thought I didn’t like them. Well, turns out they’re pretty good – and often on sale!
Then I learned there is some controversy about the baby carrot versus the full size carrot. Obvious pros for the baby carrot are no peeling and cutting. And I felt like the taste and crunch were both great.
This week I decided to get full size carrots and have a taste test. Plus, I needed carrots for broccoli cheese soup too! The peeling wasn’t that bad and I cut them in wheels the first time. In the future, I will probably stick to longs though. Less time and I’m always looking to be as efficient as possible in the kitchen.
Honestly, I didn’t think there was any difference in taste and after some research about baby carrots, I think I’m good with either.
