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Jewish Recipes --> Recipes --> Vegetable Dishes --> Carrot Recipes

Carrots

 

Cooking Tips:   List of varies of Carrots

The carrot (Daucus carota) is a root vegetable, usually orange or white in color with a woody texture. The edible part of a carrot is a taproot. It is a biennial plant which grows a rosette of leaves in the spring and summer while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 m tall, with umbels of white flowers.

Carrots can be eaten raw, whole, chopped or grated into salads for color, and are also often chopped and cooked in soups and stews. A well known dish is Carrots Julienne. One can also make carrot cake and carrot pudding. The greens are edible as a leaf vegetable, but are rarely eaten. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Since the late 1980s, baby carrots or mini carrots, carrots that have been peeled and cut into uniform cylinders, have been a popular ready-to-eat snack food in many supermarkets.

β-carotene, a dimer of Vitamin A, is abundant in the carrot and gives this vegetable its characteristic orange color. Furthermore, carrots are rich in dietary fiber, antioxidants, and minerals.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods