The carrot is a sweet, crunchy root vegetable that adds color and natural sweetness to savory and sweet dishes.
- Botanical name
- Daucus carota subsp. sativus
- Family
- Apiaceae
- Part used
- Root
- Flavor
- Sweet, earthy
- Nutrient
- Contains beta-carotene (pigment)
History
The first cultivated carrots were purple and yellow, grown in Persia and Afghanistan around a thousand years ago. Orange carrots were developed in Europe, notably in the Netherlands, in the sixteenth and seventeenth centuries.
Where it comes from
Central Asia, in the area of present-day Afghanistan and Iran.
Where it is used most
Carrots are eaten worldwide: gajar ka halwa and pulao in India, stews in Europe, stir-fries in East Asia, and salads in many places.
Varieties and types
Orange carrots are standard; purple, yellow and white heirloom types are also grown. Baby carrots are cut and polished mature carrots, or young ones.
Flavor and how to use it
Cut into even pieces so they cook evenly. Adding them to rice dishes gives color and gentle sweetness.
Buying, storing and substitutes
Remove leafy tops, keep refrigerated in a bag for 2 to 3 weeks.
Recipes that use it
- Fresh Spring Rolls (Gỏi Cuốn)
- Hearty Red Lentil Soup
- Paleo Lemon Herb Chicken and Vegetables
- Vegetable Bibimbap
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