Carrots

Carrots are a versatile root vegetable with a sweet, earthy flavor, enjoyed both raw and cooked. They are available year-round, with peak season in the spring and fall. Carrots are a staple in a variety of cuisines, including European, Middle Eastern, and Asian. They can be roasted, boiled, steamed, or used raw in salads and as a snack. Carrots are also commonly used to add sweetness and texture to soups, stews, and stocks.

Carrots Synonyms

Daucus carota
Queen Anne's lace

Carrots Substitutes

Different Forms/Types of Carrots

Canned

Carrots that are cooked and preserved in a can, ready to use but may have a softer texture than fresh.

Frozen

Carrots that have been blanched and frozen, convenient for out-of-season use or quick meal prep.

Pureed

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

Shredded

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

Baby carrots

Small, often peeled and shaped carrots that are convenient for snacking and quick cooking.

Whole carrots

Fresh, unprocessed carrots in their natural form, ideal for slicing, dicing, or cooking whole.

Sliced or chopped

Pre-cut carrots available in various sizes, suitable for stir-fries, soups, and stews.

How to Choose Carrots

When selecting fresh carrots, look for firm, smooth, and brightly colored specimens with an even shape. The tops should be vibrant green if still attached. Avoid carrots that are limp, cracked, or have begun to sprout. For processed forms like frozen or canned, choose brands with minimal added ingredients to maintain the carrots' natural flavor. Organic options may be preferred for those avoiding pesticides.

Cooking/Prep Tips for Carrots

Carrots are a versatile and nutritious ingredient that can be prepared in a myriad of ways. For intermediate and expert home cooks, it's important to consider the carrot's size and freshness when cooking. Larger, mature carrots are often sweeter and better suited for roasting or braising, while younger, smaller carrots are tender and ideal for quick cooking methods like sautéing or steaming. When preparing carrots, peeling is optional based on personal preference and the recipe; however, scrubbing them clean is essential. To retain the most nutrients and flavor, cook carrots with minimal water, and consider using techniques that highlight their natural sweetness.

Shelf Life of Carrots

Fresh carrots should be stored in the refrigerator's crisper drawer, ideally in a plastic bag with holes for circulation. Remove the green tops to prevent the roots from drying out. Baby carrots should also be refrigerated and kept in their original packaging until opened. Shredded, sliced, or chopped carrots can be stored in airtight containers and refrigerated for up to a week. Pureed carrots can be refrigerated for up to three days or frozen for longer storage. Frozen carrots should be kept in the freezer until ready to use, and canned carrots should be stored in a cool, dry place and transferred to a non-metallic container once opened, then refrigerated and used within a week.

Recommended Brands for Carrots

baby carrots: Bolthouse Farms

canned carrots: Del Monte

frozen carrots: Birds Eye

Cooking Techniques for Carrots

Glazing: Glazing carrots involves cooking them in a small amount of butter, sugar, and liquid (such as stock or water) until the liquid reduces into a syrupy coating. This method enhances the carrot's sweetness and gives them a shiny, appealing finish.

Roasting: Roasting carrots at high temperatures (around 425°F or 220°C) caramelizes their natural sugars, resulting in a sweet, concentrated flavor and tender texture. Toss them with a bit of oil, salt, and any desired seasonings before roasting.

Puréeing: Puréed carrots are often used in soups or as a flavorful base for dishes. Cook carrots until tender, then blend them with stock, cream, or other ingredients to create a smooth, rich purée. Seasoning is key to bringing out the best in the carrot's flavor profile.