Paris Market Carrot

Photo: flickr user austinevan

About

The Paris market carrot is a small round carrot that matures early, they look like carrot nuggets.

Information

Other names: Tonde de Paris, Parisien Markt, Daucus carota

Translations: Parīze Tirgus Burkānu, Paryžius rinkos morka, Paris Piata Morcov, Paris tržište mrkva, Paris thị trường Carrot, Marchew rynku Paris, Parijse markt Wortel, पेरिस बाजार गाजर, Paris Cenoura Mercado, Париж рынка Морковь, Παρίσι Καρότο Αγοράς, باريس السوق الجزر, 파리 시장 캐롯, Paříž trhu Carrot, Париз тржишта мрква, Paris Market karot, 巴黎市场胡萝卜, París Pastanaga Mercat, Paris Market Korenček, Paríž trhu Carrot, Parigi mercato Carota, בפריז גזר שוק, Paris Market Morot, Pasar paris Wortel, パリのマーケットキャロット, Carrot Bourse de Paris, Paris Market Gulerod, París Zanahoria Mercado, Париж ринку Морква, Pariisin pörssiä Porkkana, Париж пазар Морков

Physical Description

Red-orange carrots, green tops, 1-2” in diameter, round roots, uniform color.

Colors: Orange

Tasting Notes

Flavors: Sweet

Mouthfeel: Crunchy

Food complements: Beef, Onions

Wine complements: Zinfandel

Beverage complements: Brandy, Gin

Substitutes: Other carrot varieties

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: When selecting, look for carrots that are uniform in color from top to bottom and whose skin is smooth and free of cracks. The carrots may be slightly green at the crown but a dark coloring at the crown indicates that the carrots are getting old. Generally the carrots found readily available are long and slender but there are also varieties that are short and fat. Whatever variety is being purchased, all the carrots should be uniform in size, shape and color. When selecting carrots that still have the stems attached, select those that have fresh looking greens. Avoid carrots that have begun to sprout, that have blemishes, soft spots, or large green areas at the crown, and any that have become limp.

Buying: Some grocery stores, but more likely at gourmet markets or farmers markets.

Procuring: Tender carrots pulled straight from the garden and eaten with the tops still attached beat any bought from the supermarket and can get even the most stubborn child to eat his or her veggies.

Carrots prefer a light, sandy soil with a pH between 6.0 to 7.0 and temperatures between 40 to 80 degrees

Preparation and Use

Carrots can be eaten raw or cooked, but cooking carrots brings out their natural sweetness. Some common methods are steaming, boiling, braising, roasting, sautéing, stir frying, and microwaving. Carrots should be cooked only until they are tender-crisp to ensure maximum flavor.

Cleaning: Small, young carrots and baby carrots do not need to be peeled but older carrots and those with surface blemishes should be peeled.

Conserving and Storing

Carrots can be stored in the refrigerator for up to a month if stored properly. To prevent condensation from forming, wrap the carrots in a paper towel and then place them in a bag in the refrigerator, or use a perforated plastic bag. Excess moisture will cause them to rot. If the carrots still have the greens attached, cut them off 2 inches above the crown to prevent them from drawing moisture out of the carrots.

Carrots can also be peeled, cut up, blanched, and then frozen to preserve them for approximately a year.