May 14, 2009
Ingredients: 800 g carrots 50 g. butter 1/2 spoon of sugar How to cook: Peel the carrots and graze them. Place them in a pan with butter and sugar ...
edit About Carrot
The carrot is a root vegetable and orange in color. Carrots may be eaten raw or cooked. They add sweetness and color to stews, soups, stir-fries and they are an excellent source of Vitamin A.
Recipes With Carrot
Individual Pot Roasts
Beef Shank, Carrot, Mushrooms, Potatoes
Beef Shank, Carrot, Mushrooms, Potatoes
Japanese Clear Soup
Carrot, Green Onion, Lemons, Mushrooms, Sherry
Carrot, Green Onion, Lemons, Mushrooms, Sherry
Herbed Vegetable Toss
Carrot, Olive Oil, Potatoes, Rosemary, Thyme
Carrot, Olive Oil, Potatoes, Rosemary, Thyme
Oven Pot Roast
Beef, Blade Roast, Carrot, Potato
Beef, Blade Roast, Carrot, Potato
Parsnips and Sweet Potatoes
Carrot, Orange Juice, Parsnip, Sweet Potatoes
Carrot, Orange Juice, Parsnip, Sweet Potatoes
Recommended Pairings With Carrot
Other Names: 胡萝卜 (Chinese), الجزرة (Arabic), Cenoura (Portuguese), Carotte (French), Zanahoria (Spanish) All Translations
Related Blogposts
Bloggers, have you written about Carrot? Add a widget!
lindsey cooks: “forget Easter candy... try these!”
June 02, 2009
Ok, that might be a little bit of an over-statement. I know I could never entirely forget about Easter candy; however, if anything was going to come close to making ...
food-a-file: “Roasted Roots”
June 19, 2009
Here's one of the ways I've used all those carrots . This simple method works with many the root veggie ~ try parsnips and turnips this way! It's easy ...
At the Table with The Hungry Fox: “Cancer Boost from Whole Carrots”
June 29, 2009
Sometimes I come across a story that just makes good sense, and this is one of them so I want to share it with you. If you've ever boiled ...
Comments on Welcome To Shirley's Luxury Haven!: Recipe: Vitamin Soup: “Anchovies make great food & I love it when toasted...”
July 04, 2009
Anchovies make great food & I love it when toasted with bread. Mmmm, I'm already feeling hungry. Would like to try your anchovy sauce one of these days......
just-making-noise: “Desfiles de Boyeros & Lacto-Fermented Ginger Carrots”
August 25, 2009
Hello friends! I hope you all had a great weekend... I did! The city we live in, San Ramon, is having a week long festival in the downtown area. There ...
Healthy. Happy. Life.: “The Vegan's Hundred. 100 Foods you Should Try.”
September 24, 2009
A while back, Andrew of the foodie blog Very Good Taste, posted an article called the Omnivore's Hundred . The "Omnivore's 100" is a list of Andrew's interpretation ...
Veggie Haven: “Carrot-Moong Medley”
October 08, 2009
Here is a simple vegetable side with carrots and moong dal. This is one of those day to day vegetable dish, a healthy one that can be relished with roti ...
Comments on Mom's Best Bets: Carrot Ginger Soup: “oooo nice and soothing gotta try it. I have a col...”
October 22, 2009
oooo nice and soothing gotta try it. I have a cold AND it's raining-
The Artist Chef: “Radicchio Coleslaw”
November 23, 2009
What's up Mates? How's your weather today? Mine is a little bit gloomy today. In spite of that I am still enthusiastic in posting this very simple salad ...
The Artist Chef: “Radicchio Coleslaw”
November 23, 2009
What's up Mates? How's your weather today? Mine is a little bit gloomy today. In spite of that I am still enthusiastic in posting this very simple salad ...
A Kitchen In Brooklyn: “Sasha's Kitchen: Carrot Papaya Coconut Cupcakes”
December 20, 2009
Carrots, a perfect winter-themed vegetable are one of the December ingredients on this site that our writers are working on incorporating into their recipes. I wanted to include carrots in ...
Related Content
Wikipedia
The carrot (''Daucus carota'' subsp. ''sativus'', Etymology: Middle French ''carotte'', from Late Latin ''carōta'', from Greek ''karōton'', originally from the Indo-European root ''ker-'' (horn), due to its horn-like shape) is a root vegetable, usually orange, purple, red, white, or yellow in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot ''Daucus carota'', native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species. 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 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.
