Carrot
A root vegetable from the parsley family, that has lacy green leaves and a long slender orange root. Baby carrots are often more tender, but have less flavor because of their immaturity. Carrots were formerly 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.
Plural
Carrots
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
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