There is practically no Spanish cuisine in which carrots do not fit. There are many recipes with carrots that we have made Directly to the Palate. In all these years and its competition is essential, not only in sauces or by itself, but also in stir-fried or any other type of preparation.
Slightly sweet, orange (although it does not always have to be this color) and present in our markets throughout the year, the reality is that the carrot does have a season: spring and summer.
This does not mean that through imports or presence in greenhouses we get have carrot throughout the year. But if we really stick to the temporality of this product, we must be clear that it is a vegetable that is the fruit of good weather.
Today, to shed a little more light on this basic vegetable in our kitchen, we are going to tell you what a carrot really is, how to choose the best carrots, in which recipes to use it and what different varieties of them we can find.
what is carrot
The carrot (Daucus carota) is a cylindrical or conical shaped vegetable, deep orange in color in its most common form. However, there are varieties of different colors, such as white, yellow and purple, which provide an interesting diversity. This juicy crunchy root It has a sweet and slightly earthy flavor.
What is evident is that let’s eat only the root of the carrotleaving out the leaves (although both the leaves and the stem can be eaten as well).
Its size ranges from 10 and 15 centimeters thinking about 80 or 100 g each unit (although it depends on the size) and has a meaty, solid and firm texture, which also makes it easy to eat raw.
The skin is very thin, edible, but it is common for us to do without it when we prepare it. Except when it is made in roasts, which sometimes if the skin of the carrot is left because offers a little more resistance and also slightly protects the interior.
Origin and cultivation of carrot
Carrot cultivation has a long history dating back thousands of years. Although it is not known for sure where exactly it originated, wild carrots are believed to have grown in regions of Asia and the Middle East. These early carrots did not resemble the varieties we know today, as they were small, irregular in shape, and had colors that varied from white, yellow and purple.
With time and with different improvement processes, the farmers began to select the carrot varieties that best taste, texture and size, finished walking. However, it would already be from the Middle Ages when the cultivation of carrots spread throughout Europe when we see its first great boom.
It will therefore be in the Netherlands, when we begin to see the first large specimens of orange carrotswhich owe their color to an abundant presence of provitamin A, that is, beta-carotene.
Properties and benefits of carrot
Carrot is a true nutritional gem. It is rich in beta-carotene, an antioxidant that is converted to vitamin A in the body, benefiting eye health and strengthening the immune system. It also contains vitamin C, vitamin K, dietary fiber, and minerals such as potassium.
Besides, the carrot is low in calories and has a moderate glycemic index, making it a healthy choice for those looking to control their weight or maintain a balanced diet.
How to choose the best carrots
Most of the carrots that we buy today usually come in a bag. Us we do not recommend that you buy these big bags of carrots, because sometimes there are larger caliber specimens that do not interest us. It also usually happens that they have been collected for longer than those that we can find loose.
What we recommend, when you buy carrots, pay attention to the size, prioritizing those that are small or medium and those that have a smooth-textured skin, but are firm to the touch and have a bright orange color.
Don’t buy carrots that are too big (they are more difficult to cook), do not buy soft carrots (a sign that they are already in the doldrums) and do not buy carrots that do not shine, as it is a reason for lack of freshness.
Recipes with carrot
Despite being an ingredient rich in sugars, carrot works great in many savory recipesproviding its flavor, texture and contrast, both with meat, fish and other vegetables.
Beyond those to the side, it is beyond doubt, any use of carrots in pastry and confectionery, where it also gives magnificent results in both muffins and cookies, as well as in tarts or cakes.
Salty carrot recipes
Carrot salads always work well. Also, what about classics like our traditional salad, or the lighter variant of the light Russian salad without carrots?
With a spoon in between, the carrot cream It is a basic that we all do. With this basic carrot cream recipe, you will prepare it very often. If you prefer it cold, we recommend the cold carrot and celery cream, with an unforgettable flavor and aroma.
In almost all meat recipesit is common to add onions and carrots together with the meat, as in the Iberian pork cheeks with vegetable sauce or in this dish of baked pork loin chops that incorporates the garnish in its preparation.
Sweet recipes with carrot
Carrots can do wonders, like these Caramelized Carrot Almond Cookies. With a glass of cold milk, the perfect snack for mid-afternoon. Of course, carrot cookies are also ideal.
Grated carrot is perfect for cake batters, cupcakes and other sweets as it provides moisture, flavor and sugar. This is the case of the lactose-free carrot cake, the gluten-free carrot cakes or the cheese and bacon carrot minicakes.
for snack, we love muffins and cupcakes, like these fun Carrot Almond Muffins. You will also really enjoy these carrot, walnut and raisin muffins, or the mini carrot donuts, perfect for breakfast, or the carrot and almond Rüeblitorte, a dense and smooth texture.
There are many recipes for carrot cakeslike the traditional carrot cake with a moist texture and raisins, but we believe that this recipe is the definitive carrot cake recipe, without forgetting this other carrot and cheese cake.
Images | iStock
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