Carrots
The carrot originated in Central Asia, where it
has been cultivated for thousands of years. The ancestor of the
carrot we know today was not orange, but mauve, almost black. After
cross-breeding, the yellow variety was produced but it was very
tough and sinewy. Its texture was improved over time and the orange
colour finally appeared.
Today, there are hundreds of varieties of carrots of different sizes, colours, and shapes.
- Select carrots that are firm and bright.
- If the tip of the carrot closest to its leaves is green, exposure to light has made it bitter.
- Avoid peeling carrots too far in advance as their vitamins will diminish when exposed to air.
- The carrot presents endless culinary possibilities.
- Raw carrots can be sliced, julienned for salads, or cut in sticks to serve with dips.
- Once cooked, carrots can be served as a vegetable accompaniment, alone or with other mixed vegetables, in a cream sauce or buttered, diced and covered with port glaze and butter, or drizzled with maple syrup.
- Can also be used in soups, ragout, stews, quiches, soufflés, and omelettes.
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Click here and discover delicious carrot recipes !
Carrots are available year-round in the produce section of your local METRO supermarket.
Carrots are an excellent source of potassium and vitamin A and also contain vitamins C and B6, magnesium, thiamine and folic acid.
Carrots can be refrigerated for two to three weeks. They are best placed in a perforated plastic bag. Carrots will retain their flavour as long as they are kept cold.