Nov 14 2009
My best friend, Shana, gave me this recipe after eating it at her mom’s one night and there are so many things I love about it! First, it’s so cheap to make and I’m always looking for budget-friendly meals. Secondly, there aren’t that many ingredients and the ingredients that are in it are things that we usually have in our pantry regularly anyways so I don’t have to worry about running around trying to make sure I have everything I need to cook it. And lastly, it tastes great, which if it didn’t, would overrule everything else.
And here’s an interesting fact for you. I think of it whenever I cook this recipe. After my BFF gave me the recipe, she told me that her mom uses regular carrots because baby carrots are grown in bleach. I’m not usually one to get grossed out by such things because, if it’s on the shelf, I assume that it’s safe to eat. And the case is the same here. Baby carrots aren’t actually babies at all. They are small pieces cut from regular-sized carrots that are then processed. And just how are they processed? They are dipped in chlorine bleach. This is to prevent the carrots from turning white during the processing stage. However, if this thought is enough to turn you off, just as it is my BFF’s mom, rest assured knowing that they are dipped in bleach, not grown in it. Also, because I’m Google-obsessed and needed to know if this were in fact true, I also found out that the amount of bleach manufacturers dip these carrots into is less than the amount of bleach sprayed on toys at your doctor’s office.
So there ya have it. Yes, baby carrots do grow in bleach while they are being processed but it’s definitely not enough to hurt you, or even enough to get grossed out by. And, if you’re still squeamish about the bleach factor, just use regular carrots that are grown completely naturally or, just leave the carrots out of the recipe altogether. Either way, bleach or no bleach, this is one yummy recipe!