Carrot

Carrots are a versatile and nutritious root vegetable with a sweet, earthy flavor that intensifies upon cooking. They are available year-round, with peak season in the spring and fall. Carrots are a staple in global cuisines, including European, Middle Eastern, and Asian dishes. They can be eaten raw, roasted, boiled, steamed, or pureed, and are commonly used in soups, stews, salads, and as a side dish. Carrots are also popularly used in baking, such as in carrot cake.

Carrot Synonyms

Daucus carota
Queen Anne's lace

Carrot Substitutes

Parsnip

Different Forms/Types of Carrot

Baby

Immature carrots that are harvested early for their tender texture and sweeter taste, often eaten raw or lightly cooked.

Fresh

Whole, unprocessed carrots, ideal for slicing, dicing, or cooking whole. Available in various colors such as orange, purple, red, and yellow.

Canned

Carrots that have been peeled, sliced, and preserved in a can, convenient for quick meals but may have a softer texture than fresh.

Frozen

Carrots that have been blanched and frozen, suitable for long-term storage and can be used in cooking without thawing.

Pureed

Carrots that have been cooked and blended into a smooth consistency, used in soups, sauces, or as baby food.

Pickled

Carrots that have been preserved in a vinegar or brine solution, offering a tangy flavor suitable for sandwiches, salads, and as a condiment.

Shredded

Carrots that have been grated or shredded, commonly used in salads, slaws, or as a garnish.

How to Choose Carrot

When selecting fresh carrots, look for firm, smooth, and brightly colored specimens without cracks or soft spots. The greens, if attached, should be vibrant and not wilted. For baby carrots, ensure they are moist and not dried out. When buying canned or jarred carrots, check for any signs of rust, dents, or swelling, which can indicate spoilage. For frozen carrots, avoid packages with visible ice crystals, which may suggest they have been thawed and refrozen.

Cooking/Prep Tips for Carrot

Carrots are a versatile and nutritious ingredient that can be prepared in a myriad of ways to bring out their natural sweetness and earthy flavor. For intermediate and expert home cooks, it's important to consider the carrot's size and freshness when cooking. Larger, mature carrots are best for roasting or in stews, while younger, smaller carrots are great for quick cooking methods like sautéing or steaming. To enhance their natural sugars, consider glazing carrots in a mixture of butter, sugar, and a touch of water. Cook until the liquid reduces to a shiny coating. Remember, carrots can also be enjoyed raw in salads or as a snack, which preserves their crisp texture and concentrated nutrients.

Shelf Life of Carrot

Fresh carrots should be stored in the coolest part of the refrigerator, preferably in a plastic bag with holes to allow for air circulation. Remove any green tops to prevent the carrots from becoming limp, as the greens can draw moisture from the roots. Fresh carrots can last several weeks when stored properly. Shredded carrots should be used within a few days. Canned carrots should be stored in a cool, dry place and once opened, transferred to a sealed container and refrigerated. Frozen carrots should be kept in the freezer and used before the 'use by' date. Pickled carrots should be stored in the refrigerator after opening.

Recommended Brands for Carrot

baby carrots: Bolthouse Farms

canned carrots: Del Monte

frozen carrots: Birds Eye

pickled carrots: Vlasic

Cooking Techniques for Carrot

Roasting: Roasting carrots at high heat (around 425°F or 220°C) caramelizes their natural sugars, resulting in a sweet and tender side dish. Toss them with olive oil, salt, and any desired seasonings before roasting until they are fork-tender and lightly browned, usually about 20-30 minutes.

Puréeing: Carrots can be boiled or steamed until soft and then puréed to create a smooth, creamy base for soups, sauces, or as a standalone side dish. Season the purée with herbs, spices, or a touch of cream to add richness.

Blanching and Shocking: Blanching carrots in boiling water for a few minutes and then immediately shocking them in ice water helps to preserve their vibrant color and crisp-tender texture. This technique is especially useful for salads or as a prep step before further cooking.