“I never worry about diets,” observed Mae West. “The only carrots that interest me are the number you get in a diamond.” Considering the source, such a view is, perhaps, understandable, but it is certainly shortsighted. After all, the carrot is among the most multi-faceted of all root vegetables. Added to soups and stews, the carrot lends sweetness; boiled, steamed, or roasted it makes a great side dish; put in a stir-fry it adds color and crunch; its flavor is enhanced by herbs and spices as