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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
|Calculated for 1 medium|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 5.8g||1%|
|Dietary Fiber 1.7g||6%|