Carrot is a very popular edible root that comes in a variety of shapes and colors. It has been cultivated for over 2,000 years.
A root vegetable from the parsley family, that has lacy green leaves and a long slender root most commonly orange in color. Baby carrots are often more tender, but have less flavor because of their immaturity. Carrots were formerly grown in every color: red, black, yellow, white and especially purple EXCEPT orange!
First cultivated in Afghanistan, carrots originally had purple exteriors and yellow flesh. In the Middle Ages, the Dutch developed the bright orange carrot. Through the Dutch East India Company, orange carrots were brought to a wide range of countries around the world, making it the standard carrot variety.
Season: available year-round
How to select: Look for fresh green leaves when attached, and a smooth slender root without cracks. Do not choose carrots that have begun to soften and wither.
How to store: Remove leaves immediately if attached, because they rob the root of moisture. Keep them away from apples which emit a gas which causes carrots to become bitter. Refrigerate in a plastic bag.
How to prepare: Peeling is optional, but more necessary for older carrots. If they become limp, you can refresh them in a bowl of ice water. Bake, boil, fry, puree, raw, saute, steam or juice them.
Matches well with: almonds, bacon, basil, beef, brandy, butter, cayenne, celery, cheese, chervil, chives, cilantro, cinnamon, cloves, cream, cumin, dill, fennel, garlic, ginger, honey, lemon, maple syrup, marjoram, mayonnaise, mint, mushrooms, mustard, nutmeg, nuts, olive oil, onions, oranges, parsley, peas, potatoes, raisins, rosemary, shallots, stock, sugar, tarragon, thyme, tomatoes, turnips, vinegar, walnuts