Carrots:
Carrots are one of the most common vegetables in the kitchen as well as one of the most fundamental ingredients in the culinary arts. Easily one of the most versatile vegetables, carrots can be blanched, steamed, sautéed, roasted — or eaten raw. Carrots are also an important flavoring ingredient for stocks, sauces and soups.
Carrots are a root vegetable, belonging to the broadly defined category of tubers — which also includes parsnips, radishes, beets, turnips and others.
Carrots are a root vegetable, belonging to the broadly defined category of tubers — which also includes parsnips, radishes, beets, turnips and others.
Carrot Varieties:
Carrots can be bred in any number of colors ranging from white and yellow to very dark purple. But the most common color of carrot is bright orange.
Carrots can also vary by shape. The most common carrots are relatively long and taper to a point. Other types of carrots are more cylindrical and can be very short and stubby. Some carrot varieties are nearly round.
Carrots can also vary by shape. The most common carrots are relatively long and taper to a point. Other types of carrots are more cylindrical and can be very short and stubby. Some carrot varieties are nearly round.
Baby Carrots:
Baby carrots are so named because they have been harvested early. These young carrots are small and tender and generally don't need to be peeled — a good rinse should be sufficient. The longer carrots continue to grow before harvesting, the more they mature and develop a woody texture. These older carrots should be peeled before using them. Older carrots are also good to use for mirepoix when making stock.
Cooking Carrots:
Younger carrots should be cooked quickly, with high heat, preferably in small batches. Steaming or sautéing are ideal cooking methods for preparing younger carrots. Older carrots, which are tougher and more woody, can be braised or puréed, and are also good for making soups, stews and sauces.
When properly cooked, carrots should remain bright orange, though their color can fade somewhat when overcooked. Overcooking can also cause nutrient loss.
When properly cooked, carrots should remain bright orange, though their color can fade somewhat when overcooked. Overcooking can also cause nutrient loss.
Carrot Color:
Unlike green vegetables, carrots are largely immune to color changes that occur from cooking in a liquid with a high acid content. That's because their orange pigment (which is also found in corn, tomatoes and red peppers) is fairly stable.
Flavoring Carrots:
Carrots combine nicely with orange juice, ginger, butter, parsley, dill, fennel, tarragon, mint and nutmeg, as well as peas, celery and zucchini.
