In my humble opinion, the carrot is one of the most under-sung heroes of the kitchen. As a founding member of the culinary ‘Holy Trinity’ of onion celery and carrots, they add flavor and sweetness to so many dishes that it’s easy to take them for granted. We shouldn’t. Carrots are chock full of vitamins and cancer fighting nutrients. Remember how we were told as kids that carrots are good for our eyes? That’s thanks to their vitamin A. But they also are rich in vitamin C, K, folate and minerals like potassium. When they are in season they are sweetly delicious grated raw into salads, and later in the year they are fabulous roasted into oven fries or chunked into soups and stews as the main event. They can be yellow, white and purple as well as the orange we’re all used to. Even carrot greens can be cooked or made into pesto. The carrot recipes that follow will show you their absolute versatility, plus we’ve given you some carrot ‘Cliff notes’ about what to look for at the market.
In season: Carrots are readily available in markets year-round, but peak from March to October.
How to buy: Choose firm, brightly colored carrots. If they come with tops, make sure the greens are fresh and bright green, not limp or yellowed.
Storage: Keep in your refrigerator for up to two weeks.
Read our article on the health benefits of carrots here.