Karotan Carrot

About

The karotan carrot is bred from Flakee and Imperator. It has good colour, is high in carotene, and is ideal for juice.

Information

Other names: Flakeé

Translations: Karotan Burkānu, Karotan morka, Karotan Morcov, Karotan mrkva, Karotan Wortel, Karotan गाजर, Karotan Cenoura, Karotan Морковь, Karotan Καρότο, Karotan الجزر, Karotan 당근, Каротан мрква, Karotan karot, Karotan胡萝卜, Karotan Pastanaga, Karotan Korenček, Karotan Carota, Karotan גזר, Karotan Morot, Karotan Wortel, Karotanキャロット, Karotan Gulerod, Karotan Zanahoria, Karotan Морква, Karotan Porkkana, Karotan Морков

Physical Description

The karotan carrot is from the parsley family with feathery green leaves and an orange root that can be eaten raw or cooked. It has conical shaped roots that are smooth with the potential to grow to 9 inches in length and 2 inches in diameter. It is especially known for its excellent color and dry matter content

Colors: Orange

Tasting Notes

Flavors: Sweet

Mouthfeel: Crunchy

Food complements: Salads, Stewed beef

Wine complements: Chardonnay, Chablis grand cru

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.

Procuring: Carrots are available all year round in food stores but when growing them, they do best in cool weather. Plant in early spring so they are ready to harvest before the hottest days of summer, or plant late summer after the hottest period and harvest in the fall.

Preparation and Use

Carrots can be eaten raw or cooked. Raw carrots are eaten as a snack, or an appetizer, and are sliced, chopped, or grated to add to salads. They can be cooked using many different methods, such as boiling, steaming, sautéing, roasting or grilling. When cooked, carrots are eaten as a side dish on their own or cooked with other vegetables. They are also often added to other dishes, such as stir fries, casseroles, quiches, omelets, soups, and stews. The sweet flavor of carrrots also makes them a popular ingredient in baking cakes, muffins, breads, and cookies.

Cleaning: Remove leaves and discard, wash in clean water, dry and peel.

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. Do not store carrots next to ethylene gas producing fruits, such as apples and pears. The ethylene gas they release speeds up the ripening process of other fruits and vegetables. Carrots can also be stored unwashed and covered by sand. If stored in this manner in a dark, cool, well ventilated area, the carrots will last up to 5 or 6 months. They can also be left in the ground, covered with mulch, and used as needed until the ground begins to freeze. Carrots can also be peeled, cut up, blanched, and then frozen to preserve them for approximately a year.