Ingredients
Carrots
Carrots are a root vegetable with many uses in cooking. Originally, carrots were purple; however, in the 18th century, the Dutch cultivated the "Long Orange" variety, leading to the orange carrots we are most familiar with today. Carrots have a sweet, slightly woody or earthy flavour and are made up of up to 5% sugar, which makes them suitable for both savoury dishes such as soups or stews, and sweet dishes such as cakes. Orange carrots contain more beta-carotene than any other vegetable, which the body converts into vitamin A. They pair well with many herbs and spices, particularly coriander, cumin, nutmeg, cinnamon, and star anise. Carrots are extremely versatile: they can be slow-roasted to bring out their natural sweetness, tossed in honey or butter, and finished with parsley or grated nutmeg. They can be eaten raw, boiled, steamed, puréed, or used as a flavour base in soups, stews, and sauces. Their slight citrusy notes and natural sweetness also mean they pair well with lemon and other citrus fruits. Carrots complement a variety of meat and fish dishes, as well as other root vegetables such as onions, parsnips, and swede (rutabaga), making it easy to create a range of side dishes, fillings, soups, or stews. Carrots are usually inexpensive and extremely versatile, making them the perfect candidate for culinary experimentation.
Kumquats
Kumquats are small Asian citrus fruits that can be eaten whole, skin and seeds included, and have a sharp slightly bitter flavour. The skin is a little sweeter giving a good contrast of flavour and texture. Kumquats are good in salads and can pair well with fatty meats such as pork or duck, as well as fish. They are also commonly used to make preserves such as marmalades and chutneys, can be candied and added to drinks, put into cakes or served with ice cream. Many cooks also choose to use kumquats to make a compote to be served with yogurt. Cooking kumquats breaks down their acids which mellows out the tartness and enhances the sweetness. When cooked the skins of kumquats become soft giving a marmalade like texture.
Lemons
Lemons are an acidic tree fruit, with a sharp, bright flavor and are a powerful ingredient in a cooks arsenal. Both the juice and peel are used in a wide range of dishes. Pickling is also common, with preserved lemons being particularly prized for their intense savory, salty-sour flavor in Moroccan cooking. Lemon juice can serve multiple functions; it can be added to milk to raise its acidity and make it curdle - which is how the Indian cheese paneer is produced. It also helps to denature proteins, which is why it's often used to tenderize meat in marinades by breaking down connective tissue. In salad dressings it can also be used to aid emulsifiers, such as mustard and honey, by suspending the oil in the lemon juice, which helps to coat salad ingredients more evenly. The fragrant lemon zest (the outer peel) and is often grated over finished dishes to add brightness and is commonly used in baked goods like cakes, muffins, and biscuits, as well as in marinades and spice rubs.