      Recipes > Recipe Archive > Carrots  
The earliest cultivated carrots, thought to date back to 7th Century Afghanistan, weren’t orange at all — rather, they were purple, white, red, green, or yellow! The ubiquitous orange carrot as we know it today is believed to have been developed in the Netherlands as a tribute to the royal House of Orange some 10 centuries later. Carrots are at the root (no pun intended) of many cuisines, contributing a foundation of sweetness and texture to all manner of dishes both sweet and savory. Their nutritional value is exceptional. Loaded with beta-carotene, from which we get vitamin A, the carrot possesses potent antioxidants, thought to reduce the risk of heart disease and certain cancers. If your mother told you to eat your carrots for good eyesight, she was right: vitamin A is essential for proper retinal function. Eaten raw, carrots provide potassium, calcium, iron, and zinc. Low in calories and almost totally devoid of fat, they’re also an excellent source of dietary fiber. Almost all fruits and vegetables have more flavor when grown organically, and this is especially true of carrots. When young, carrots are typically mild-flavored and tender. Farmer's markets often sell bunches of slender, young carrots with their tops (greens) still attached. Mature carrots, however, are often sweeter and more flavorful. They generally require peeling — if there is any bitterness, it’s in the skin. Mini peeled carrots, sometimes called “baby carrots”, are actually fully mature; they’re cut and sculpted from a special carrot varietal that’s grown close together, resulting in smaller specimens. Whatever style of carrot you choose, look for firm specimens without splits, cracks, or flabbiness. Bright color is considered an indication of sweetness; the darker the orange hue, the more beta-carotene the carrot contains. Avoid carrots with black tops or shoulders, as this is a sign of age. If buying bunched carrots, choose ones with bright green tops that look fresh and perky. At home, cut off the greens before refrigerating, otherwise they will rob the roots of moisture and vitamins. Mini peeled carrots, sold in plastic bags, should be moist and plump, not slimy or tinged with a white bloom, which is a sign of dehydration. If this occurs during storage, simply soak the carrots in ice water for 10 minutes to regain their bright orange color. Carrots sold or left at room temperature quickly lose their moisture and sweetness. Store carrots in the refrigerator in a plastic bag, and they will keep for 7 to 10 days. Keep them away from apples, pears, or any other fruits that emit ethylene gas as they ripen, as exposure can give carrots a bitter taste. Preparing carrots is easy. If you’re using very large carrots, cut out and discard the tough fibrous core. Peeling is an optional step, largely dependent on the size of the roots. You should always scrub carrots before heating or cooking, because they are pulled directly from the soil, which naturally contains bacteria. And don’t forget the convenience of carrot juice. Widely available at juice bars and in the refrigerated case in most markets, it makes a quick base for soups, pastas, sauces and dressings. |