ABOUT CARROTs

Carrots have multiple points of origins that include the regions of Western Asia and Europe and North Africa where they’ve both grown in the wild and been cultivated between 3,000 - 5,000 years. Carrots are believed to have originally been white and purple, and over time were bred to be yellow and orange.

Today carrots can still be found in quite a rainbow of colors that provide varying levels of nutrition (see below) and vibrancy to your favorite dishes. Both their tops and bottoms are edible, and inspiration for how to use them can be found throughout Afghan, Iranian, Moroccan, and Indian cuisines just to name a few.

Carrots are a root vegetable that peak in the fall. They have a sweet taste, which may get sweeter in the fall because the colder air and soil temperatures encourage the conversion of starches to sugars.

COOKING & STORAGE

Edible parts: Root and stems
Medicine and Nutrients: Carrot roots are packed with Vitamins A and K, and are a great source of potassium. Their leaves/tops are an incredible source of Vitamin C, fiber, and trace amounts of essential minerals.
Storing and Shelf Stability: Carrots can be stored in the refrigerator for up to a month! To do so, cut off the carrot greens and place the carrots in a plastic bag that is not completely sealed. An unsealed ziplock or a reused grocery store carrot bag is perfect. Limp carrots can be revived by placing in ice cold water for 20-30 minutes before use. Do not store submerged in water.

Ways to Prepare

RAW: Carrots are delicious raw, especially when you get your hands on a sweet type of carrot. Shred them into a slaw or salad, or eat them sliced up into batons dipped into your favorite spread. The greens can be pureed into a delicious pesto
COOKED: Carrots can be sauteed, braised, steamed, baked, stir fried, in soups and stews, roasted, and grilled. The tops can be cooked as a hardy green, similar in cook time to kale.

RECIPES

Rich Vegan Ragu (Rachel Ama)
Afghani Pulao (Cook with Manal) and Kabuli Pulao with Lamb (I got it from my Maman)
Chickpea, carrot, and arugula salad (Ovenspiration)
Vegetable Moo Shu with Mandarin Pancakes (The Woks of Life)
Vegetable Stir Fry (The Woks of Life)
The Best Carrot Cake (Grandbaby Cakes)
Roasted Carrot Ginger Soup (Jessica in the Kitchen)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri