Selection and storage
Carrots can be orange, purple, red and yellow. Dutch carrots are a smaller orange variety that are tender and present well whole. Purple carrots are a heritage variety that is available at certain times of the year and has been hailed as a â€œsuperfood.â€ Avoid carrots that feel rubbery or have cracks or small rootlets. Carrots vary in size depending on the variety, and any type can be harvested early as a more tender baby carrot, though some types are bred specifically to have smaller roots. Store in the crisper drawer of the refrigerator. Do not store them near apples, bananas or melons as the ethylene gas those fruits produce will increase the bitter tasting compounds in the carrots called isocoumarins.
Carrots are available all year round.
Carrots should be thoroughly washed and scrubbed. It is not necessary to peel them, although many cooks prefer to do so because it will change their surface texture. Carrots can be roasted, boiled, pureed, stewed or stir fried. Carrots are good with butter, parsley, coriander, mustard seeds, nutmeg, honey, nuts, onion and raisins.
Carrots have large amounts of vitamin A. Red or purple coloured varieties have lots of anthocyanins. Purple carrots are full of antioxidants.