You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
carrots
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, though heirloom variants including 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 Iran and was originally cultivated for its leaves and seeds.
The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total.
The characteristic orange colour is from beta-carotene, making carrots a rich source of vitamin A. A myth that carrots help people to see in the dark was spread as propaganda in the Second World War, to account for the reason of British pilots' ability to fight in the dark; the real explanation was the introduction of radar.
Making this was a revelation to me. I’d never cooked carrots ‘en papillote’ before. What I discovered was how the carrots become infused with the aromatic sherry. I don’t think this could be achieved using any other method and its the best way to cook carrots I’ve ever come across. Its a...
Lahanosalata is a Greek version of coleslaw which used carrots and cabbage, plus other optional ingredients. There are many variations in terms of ingredients used. I used three different coloured carrots here. You could use a mix of green and red cabbage. The dates aren’t traditional but they...
For 2 servings
INGREDIENTS
1/3 pound carrots, peeled and sliced in thick sticks
1 large garlic clove, peeled and microplaned or very finely chopped
1-1/2 Tbsp EVOO
1-1/2 Tbsp lemon or orange juice
Rounded 1/4 tsp ground cumin
Small pinch of ground sumac
Rounded 1/4 tsp ground coriander
Salt and...
A seasonal late winter dish using early wild greens and dried wild mushrooms gathered in the autumn but any dried mushrooms are excellent and will work well.
Quite a simple dish apart from making the carrot pasta from scratch, which is not difficult and worth doing if you are inclined...
These have become a food group in our house. Quick to make and bake. Eat anytime, take anywhere for a good snack hit. Adapted from various carrot cake recipes where I subbed bananas for some of the oil, they also make added sugar unnecessary. Very forgiving and any flour of choice works...
INGREDIENTS
3/4 cup flageolet verts, soaked overnight
2 bay leaves
1 pound Italian sausage, I used a mix of hot and mild, remove casings and pinch into small pieces
2 tsp vegetable oil
1-1/4 cups 1/4 inch diced carrots
1 cup 1/4 inch diced celery
1 cup 1/4 inch diced onion
4 large garlic...
There are plenty of curried mussel recipes to be found and most use coconut milk. This one doesn’t. I much prefer mussels in a more piquant sauce. Carrots have an earthy sweetness which complement the salty sweet taste of shellfish. Both can deal very well with bold spicy flavours. Its a...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.