Carrots are a domesticated form of the wild carrot, Daucus carota, which is native to Europe and probably originated in Persia. Originally cultivated for its leaves and seeds, nowadays the most commonly eaten part of the plant is the taproot, although the stems and leaves are still eaten as well. As the name implies, carrots are brimming with beta-carotene. Beta carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene. Generally, carrots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6. They also contain modest levels of other essential nutrients like phosphorus and manganese.
Buying & Storing
When buying carrots, look for ones that are less than 1-1.5″ in diameter. Large and overgrown carrots tend to be less tasty, and may have a tough woody core that requires removal. Check for significant damage that would cause the carrot to go bad quickly and avoid carrots if they have started to go soft. Also, avoid carrots that are rubbery or shriveled and have softness or mold at the top. Oftentimes spring carrots will still have the greens attached and be a little smaller than carrots that are available in the winter or fall.
Store carrots with the green tops removed. Although the tops are edible, if stored together, the greens will rob the carrot of moisture and nutritional value. Store carrots in perforated plastic bags for several weeks in the crisper drawer of the refrigerator. Wrap the greens in a damp paper towel, store in crisper drawer and use within a few days. For long-term storage, pack carrots in a container with moist sand and keep them in a cool location. Carrots can also be frozen. Blanch for 3 minutes in boiling water and then rinse in cold water to stop the cooking process. Drain them, let them dry, and pack into an airtight container or freezer bag.
Cooking
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Preparation – use a vegetable brush to remove all of the soil from the carrot root and rinse under cold water. Peel if desired (peeling carrots is not needed). Raw carrots are naturally sweet, but lightly cooked carrots are even sweeter. Carrots lose very little nutritional value during cooking. In fact, some nutrients in slightly cooked carrots are more available to the body than raw carrots. Cooking actually breaks down the tough cellular wall of carrots making some nutrients more useful to the body.
Raw – carrots can be shredded raw and added to slaws or salads, chopped into slices or sticks and eaten with dips, or juiced. They can also be added to soups and stews. The greens can be added to salads, used as a garnish, or chopped and added to soups or stews.
Puree: boil carrots, return to a pan over low heat and mash with a potato masher or beat with a hand-held mixer until smooth. For a smoother texture, you can put them in a blender or food processor. Add milk or heavy cream, butter, salt and pepper, and mix until combined.
Microwave – spread 2 cups of sliced carrots in a 1-quart baking dish. Add 2 tablespoons of lightly salted water to the carrots, cover, and cook on high for 5 to 8 minutes. Let stand, covered, for 3 minutes.
Boil – peel and slice carrots, and place them in a saucepan or pot with enough boiling water to cover them by at least 1-inch. Keep the water simmering and cook the carrots, covered, until tender (about 12-20 minutes depending on the size of your slices). Drain and serve with butter and parsley, or brown sugar, butter and spices.
Sauté – slice or cube carrots, and place in a hot skillet or sauté pan with vegetable oil. Cook over medium-high heat, stirring occasionally, until golden brown and tender.
Roast – leave carrots whole, or cut in half lengthwise, or slice them. Toss in olive or vegetable oil, sprinkle with salt and pepper, spread in a single layer on a rimmed baking sheet and roast at 400°F until golden brown and tender, about 1 hour.
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