There are a lot of reasons to always have carrots on hand — they're one of the ingredients for mirepoix or stock, make great snacks or crudité, and are inexpensive to buy (even if you choose organic).
It's more economical to buy them in packs or bunches, but how can you keep them nice and crisp if you don't plan on using them up in a few days? Here's our easy way.
First of all, trim any green tops off the carrots. While they can be saved and eaten, you want to store them separately from the actual carrots, since the greens will suck up the moisture from the carrots, leaving them limp and dry.
Once the greens are trimmed off, all you have to do to keep the carrots crisp and fresh is put them in a container of water and store in the refrigerator! Whole carrots stay nice and crunchy in their cold water bath, and this is also a great way to store packaged baby carrots. If the water starts to look cloudy, just swap it out with fresh water as needed. Stored this way, carrots have lasted weeks in my refrigerator with no ill effects, so give it a try!
Have you tried this method before?