Carrots

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Few vegetables deliver the flavor punch of these carrots. They pack a sweet taste, bright orange color, and deep crunch. Peel and trim the ends first, then julienne, grate, bake, braise, boil, steam, or microwave. Carrots add depth and a touch of sweetness to any lunch or supper dish. This all-purpose vegetable usually lasts two weeks in the refrigerator.

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