Carrots are crunchy with a sweet or bitter, earthy flavor, and the leaves are also edible with an herbaceous, parsley-like taste.
The color of the skin can range from shades of orange, yellow, purple, black, red, to white.
On average one person consumes 10,866 carrots in their lifetime!
Carrots are an excellent source of vitamin A, which can help prevent vision loss. They are also loaded with vitamin C, and therefore, can help boost your immune system.
Carrots can be eaten raw, roasted, baked, sauteed, pureed, juiced, and almost any other cooking purpose!
Carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar
To store remove tops and place into bags or containers and keep refrigerated.
RECIPES
Candied Carrot Coins
2 medium carrots, scrubbed, very thinly sliced on a mandolin
2 tbsp sugar, plus more
Bring carrots, 2 tbsp. sugar, and ¼ cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase the heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool. Separate carrots with your fingers and toss each piece in more sugar to coat. Best eaten as is or can be used to decorate baked goods (https://www.bonappetit.com/recipe/candied-carrot-coins)
