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.
Preparation
How to cut carrots
Depending on what you are making, carrots can be prepared in multiple ways, they can be cut, chopped, grated or julienned (cut into strips).
Larger chunks of carrots are ideal for boiling or steaming as its easier to maintain a firmer texture.
Grated carrots are great as the base of soups and sauces, or added to salads.
Chopped carrots smaller size makes them good for stir frying or adding to meat sauces or chunky soups.
How to cook carrots
The easiest way to cook carrots is to boil or steam until just softened, however, carrots are also great roasted. Boiling doesn't just mean water, you can cook carrots in stock or butter, or in a sauce or soup, the liquid will then help them to soften.
Frequently Asked Questions
Can carrots be eaten raw?
Yes, carrots can be eaten raw, simply peel them, and eat them as is. Alternatively, you can cut them in to sticks and serve them alongside a dip.
Do carrots need to be peeled?
No, carrots do not need to be peeled before use, the skin is edible, and contains vitamin C and niacin which can be beneficial, however, if you choose to leave the skin on you should make sure the carrots are well cleaned before eating.
Are carrot tops edible?
Yes, you can chop the leaves up and put them in to a salad. Carrot tops are generally not eaten when cooked, but you can leave them on to enhance the look of your dish, particularly if cooking whole. However, you might want to remove the leaves and trim the tops down a little before cooking.
Can you freeze carrots?
Yes, you can freeze carrots, however, you should blanch them before you freeze them (see storage tips below). Blanching inactivates the enzymes that break the carrots down, even after freezing. Blanching also affects the texture; raw carrots can become mushy when defrosted, this effect is lessened on blanched carrots.
Nutrition
Storage Tips
Store carrots in their packaging in the crisper drawer of your fridge.
Alternatively, place them in a resealable bag or container with a damp paper towel, so they don't dry out, which helps maintain the texture.
You can also store carrots in a container of water in the fridge.
How to Freeze
- Place carrots in boiling water for 2-3 minutes, this inactivates the enzymes that cause the carrots to degrade.
- Remove and place in ice water.
- Spread the carrots out on a baking sheet and freeze.
- Once frozen, transfer the carrots to a freezer bag.
Flavor Pairings
Lemons can help add brightness to the earthy flavor of carrots. The acidity helps enhance the carrot's sweetness.