How to cook carrot

Information for carrot in our free cooking ingredients collection.

Carrot

The carrot plant is a member of the parsley family, characterized by light, feathery leaves. Other members of this family include fennel, dill, and celery. The edible root of the plant is usually orange and shaped like a long cylindrical cone. A fibrous channel or core runs the length of the vegetable; usually, the smaller the core, the younger and sweeter the vegetable.

Family - Umbelliferae
Scientific name - Daucus carota
Common name - carrot

High in vitamin A (carotenes)
Good source of fiber
Contains phytochemicals that may help prevent cancer and heart disease

Varieties

Many varieties of carrots are grown throughout the world. Colors range from white to yellow to crimson. A carrot may be as short as 3 to 6 inches and as long as several feet. However, most carrots on the U.S. market today are orange and 7 to 9 inches long. Mini-peeled carrots are cut from the smaller, sweeter “caropak” carrots, which have been grown tightly together especially for this purpose. Despite packaging and labeling claims, mini-peeled carrots are not baby carrots. True baby carrots are carrots harvested earlier than usual and do, in fact, look like miniature carrots. They are often sold with their green tops still on them in specialty food stores.

Origin and botanical facts

The first carrots, which were white, purple, and yellow, were cultivated in Afghanistan and then brought to the Mediterranean area. Today’s orange carrots descend from Dutch-bred carrots and have been grown in the United States since colonial times. Domestically, California produces about 60 percent of the United States crop, 25 percent of which goes into the production of mini-peeled carrots.

How to cook carrot

Carrots should be firm and brightly colored from top to bottom. Near the leafy crown of the root, there may be a greenish tinge, but dark or black coloring is an indication of age. Keeping carrots refrigerated in moisture-retaining packaging will preserve them for up to a month. The green leaves should be twisted off before storage, because they wilt quickly and draw moisture from the carrots. Fruits that produce ethylene gas as they ripen, such as apples or pears, should not be stored in the same bag with carrots.

With the exception of beets, carrots contain more sugar than any other vegetable. They are a satisfying snack when eaten raw and are a tasty addition to a variety of mixed dishes. Grated raw carrots may be added to fruit or vegetable salads, mixed with peanut butter as a sandwich filling, or used in baking cakes, muffins, or breads. Cooked carrots enhance the flavor of casseroles, soups, and stews. Pureed carrots may be used in cookies, puddings, and souffles.

Nutrient composition

A medium-sized raw carrot is an excellent source of beta-carotene, which is converted into vitamin A. Carrots are a relatively good source of fiber. In addition to beta-carotene, carrots contain two other carotenoids: alpha-carotene and lutein. The carotenoids, which are responsible for the bright-orange color of carrots, have antioxidant properties and may help prevent cancer and heart disease. Lutein also has been looked at for its role in protecting the eye from free-radical damage and maintaining vision. Cooking carrots makes them more digestible and appears to increase the amount of vitamin A available for use in the body. However, the vitamin A content of fresh or frozen carrots is twice that of canned versions.

• Cassava
• Cauliflower
• Celeriac
• Celery
• Chayote
• Chicory
• Chinese cabbage
• Collards
• Corn
• Cress (watercress)
• Cucumber
• Eggplant

• Tangerine
• Vegetables
• Amaranth
• Artichoke
• Arugula
• Asparagus
• Bamboo
• Beets
• Bitter melon (balsam pear)
• Broccoli
• Brussels sprouts
• Cabbage

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