Carrots 101

The Carrot is a root vegetable that is native to Europe and Southwestern Asia and whose wild ancestors likely came from Iran and Afghanistan. They belong to Umbelliferae family, named after the umbrella-like flower clusters that plants in this family produce and are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. The part of the Carrot used for culinary purposes is called the taproot, but the greens can be eaten as well. The taproot is where the sugar builds up in the Carrot and it comes in a variety of colors including orange, purple, white, red and yellow. The taproot has a crisp, fresh texture and is often sweet. Carrots are in season from January to March and July to December. Click here to learn more about Carrots and here to learn more about carrot varietals.

To Store

Carrots can be stored in the refrigerator (unwashed) for up to a month if stored properly. To prevent condensation wrap the carrots in a paper towel and place them in a bag or perforated bag. Excess moisture will cause them to rot. Do not store carrots next to ethylene producing fruits such as apples and pears. These gases speed up the ripening process of fruits and vegetables! To learn more about storage and long term storage click here. 

To Nourish

Carrots are high in Vitamin A, Biotin, Vitamin K, Fiber, Potassium and the list goes on. Click here to see an in-depth nutrient analysis of Carrots. Carrots are well known as a rich source of Beta-Carotene, an Phytonutrient Antioxidant that was actually named after them. Carrots contain a valuable amount of Antioxidants like Vitamin C, Carotenoids, Hydroxycinnamic Acids and Anthocyanindins. Given the Carrots rich amount of Antioxidants, there has been a great amount of research on their cardiovascular benefits. Carrots are also linked to vision health as well as anti-cancer benefits. Click here to learn more about the health benefits of Carrots. 

To Prepare

Almost all cooking methods apply to Carrots. Carrots can be eaten raw as a snack and in salads. They can be sautéed in stir fries. Roasted, boiled and braised, carrots are extremely versatile. To learn more about Carrot preparation and cooking methods click here.

To Try 

Carrot Pineapple Orange Juice 

Carrot and Apple Juice with Ginger 

Multi Colored Carrots and Green Radish Pickles 

Pickled Carrots and a Quick Brine Recipe 
Escabeche (Mexican Pickled Jalapenos with Carrots) 
French Grated Carrot Salad 
Moroccan Carrot Salad with Paprika and Cumin 
Carrot Slaw 

Roasted Carrot Soup 

Moosewood Carrot Soup 

Moroccan Carrot Soup 

Roasted Carrot and Chestnut Soup with Parsley Cream 

Oven Baked Carrot Fries 

Roasted Carrot and Cumin Puree 

Sautéed Carrots 

Roasted Carrots and Parsnips in Shallot Herb Butter 

Honey Roasted Carrots 

Glazed Carrots 

Pomegranate Basalmic Glazed Carrots 

Roasted Green Beans and Carrots with Red Onion 

Carrot and Sharp Cheddar Gratin 

Braised Chickpeas and Carrots 

Pork Banh Mi with Pickled Carrots and Daikon 

Braised Beef with Autumn Vegetables 

Chicken Pot Pies with Root Vegetables and Thyme Crust 
Carrot, Coconut and Zucchini Bread 

Best Carrot Cake Ever 

Carrot Muffins 
Carrot Souffle

To Use

Three different peeling blades and OXO’s signature comfortable handles make this trio of OXO Peelers essential set for any kitchen. The set includes a julienne, serrated and swivel peeler each with a sharp stainless steel blade. The julienne peeler is perfect for citrus zest, garnishes, and firm fruits and vegetables The serrated peeler easily removes skins off waxy and slippery fruits and vegetables. The swivel peeler cuts just the peel without digging into the fruit beneath and has a built-in potato eyer. ($14.95, Williams-Sonoma)