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The carrot is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot.
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.
The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6.
The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for 2018 was 40 million tonnes, with 45% of the world total grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
I came across this recipe in one of my middle eastern cookbooks, Persepolis by Sally Butcher.
I've halved the ingredients, so that it now serves 4 as a hot lunch salad.
I'll give you warning now, this recipe will need a very large roasting pan. I ended up using the grill pan (UK term)...
This tastes just like Carrot Cake and Ice Cream combined, I kid you not!
I give you my riff on a recipe from Chef John at All Recipes.com
Carrot Cake No Churn Ice Cream
2 Tbsp. Unsalted Butter
1 1/4 C. finely shredded Carrots
1/3 C. Brown Sugar (I used light brown `cuz...
This is a super easy side dish, typical from the Algarve in the south of Portugal
- Carrots (I used around 8 small carrots for this)
- Coriander or parsley
- 4 small garlic cloves
- Salt, vinegar and olive oil to taste
1. Slice carrots and boil them until you can insert the tip of...
Loaded Pasta Salad
112g Barilla® Cellentani Pasta
1 C. pitted Black Olives, drained and halved
1 C. Manzanilla Olives, drained
½ C. each chopped Onions, Carrots, Celery and Sweet Bell Peppers
½ lb. Hard Salami, sliced thick-ish and halved
⅓ - ½ C. Parmesan Cheese, grated...
Instant Pot® Spilt Pea & Ham Hock Soup
2 Smoked Ham Hocks
6 C. Water, approximately, it should cover the Hocks
¼ C. Unsalted Butter
1 C. Onions, Chopped
1 C. Carrots, ½" dice
1 C. Celery, ½" dice
2 Garlic Cloves, minced
1 lb. Split Peas, rinsed and sorted
1 large Bay...
That canned meat called Spam® is very popular in Hawaii.
"Hawaii consumes more Spam per capita than any other state, with five cans eaten per person per year—about 7 million cans total—according to Nicole L. Behne, a Spam senior product manager." (quote from slate.com)
WOW! I knew that we...
This dish is quite popular in Hawaii. It's a riff on a Japanese Noodle dish.
Cold Somen Salad
Makes 2 large servings
4 oz. Somen Noodles
1 C. Lettuce, shredded
½ C. each, Carrots, Char Siu or Chinese BBQ Pork, Kamaboko or Steamed Fish Cake, julienne
1 C. Hot House...
This recipe makes a change from the customary raita when serving Indian food.
400 gms fresh carrots, grated
1 tbsp ghee or vegetable oil
2 tsps black mustard seeds
1 carton natural yoghurt (150-180 gms)
Pinch of asafoetida
1/2 tsp cayenne powder
2 tsps sugar
1 tsp salt
Tarragon really brings out the sweetness and earthiness of the root vegetables here. This is simple fare but delicious nonetheless. If you wanted to you could add some pre-cooked beans or lentils to add protein. Use vegetable oil in place of butter for a vegan version. You could use dried...
I've adapted a recipe from one of my cookbooks. It was a freebie cookbook from a hotel in Blackpool (Lancashire, UK). We found it on the bookshelf in the "common room" and started to copy some of the recipes down. It got to the point where I had copied so many that the hotel owner came over... A...
This is from The Dal Cookbook ( Author Krishna Dutta). It's one of only 2 books on my bookshelves that contain meat & fish recipes.
The information regarding the recipe is that five is an auspicious number for the Hindus,with this recipe often cooked as temple food. The authentic vegetables are...