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.
