Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    Kitchen Dictionary: carrot

    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

    Ingredient

    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

    More Carrot Recipes
    Popular Carrot Recipes
    Piccadilly Cafeteria's Carrot Souffle
    Why-I-Joined-Zaar Carrot Cake
    Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
    Advertisement

    Nutrition Facts

    Calculated for 1 medium
    Amount Per Serving %DV
    Calories 25
    Calories from Fat 1 (5%)
    Total Fat 0.1g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 42mg 1%
    Potassium 195mg 5%
    Total Carbohydrate 5.8g 1%
    Dietary Fiber 1.7g 6%
    Sugars 1.7g
    Protein 0.6g 1%

    How is this calculated?

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites