Carrots | Hmong American Farmers Association

Daucus carota

Ah, the common carrot. This ubiquitous vegetable, long a mainstay on tired crudité trays, a flavoring staple in the stew and soup pot, a ridiculed diet food, and a juicing favorite, really deserves higher regard as a vegetable of beauty and delicacy in its own culinary right.

For a long time the only carrots we knew were orange ones. Originally, wild carrots were purple, and now we are coming full circle; CSAs and farmers markets are now growing and selling “rainbow” carrots—roots of brilliant purple, reddish orange, golden yellow, creamy ivory, bright maroon, even white. They are all equally delicious, and healthful too—the same chemical compounds that give these carrots their beautiful colors also contain valuable phytonutrients and antioxidants.

Botanically, carrots are members of the same plant family as Queen Anne’s lace, parsley, dill, fennel, chervil, parsnip, and cilantro, to name a few. All of the members of the Umbelliferae or Apiaceae families are characterized by their fernlike foliage and distinctive flower heads that resemble lacy, upside-down umbrellas.

In recent years, the phenomenon of the bagged baby carrot has emerged in our supermarkets. These little guys are not true juvenile carrots; they were actually invented by a California farmer in the late 1980s who was seeking a way to use his blemished, imperfect specimens. He adapted a commercial green-bean cutter and a potato peeler to cut and peel regular-size carrots into uniform lengths. The resulting product, as we all know, has been an astounding commercial success.

History

Humans have been eating carrots for an awfully long time; classical Greek and Roman texts mention these edible roots and seeds, which were used as medicine. Carrots originated in Asia Minor (probably Persia), and these wild versions, with their skinny white or purple roots, looked nothing like the plump orange specimens we’re familiar with today. Carrots were first domesticated in what is likely modern-day Iran and Afghanistan. The first orange carrots were not documented until the 15th and 16th centuries in Europe. Although wild carrots still grow throughout the world, plant breeders continue to select for strains with greater sweetness, less bitterness, a more uniform size, different shapes, and longer keeping qualities.

Nutrition

It is little secret, of course, that carrots are low in calories and very rich in vitamin A (at least the orange ones). But they are also great sources of biotin; vitamins C, K, and B6; potassium; manganese; and dietary fiber. What gives them their distinctive color is beta-carotene, an antioxidant renowned for its benefits to cardiovascular and eye health. One medium carrot contains about 25 calories.

Season

Commercially, carrots are widely grown and in season year-round. But they are typically at their best at CSAs and farmers markets in the late summer and fall months.

Selection

Look for hard, fresh specimens with no signs of shriveling or rubberiness, which means they are old and past their prime. Carrots with tops that are still green are a sign of freshness; look for these at your farmers market. With packaged, full-size carrots, be aware that some may be overly large with tough cores; if you want consistency, it is best to pick out your own single ones.

So-called baby carrots packaged in bags are a handy, timesaving alternative. Avoid bags that contain too much water inside; this excess moisture can hasten deterioration and cause them to be a bit slimy. It’s a good idea to give your baby carrots a little love when you get them home: Empty the bag into a large bowl of cold water and swish them around vigorously. This will remove any slippery residue or stale flavors. Lay them out on a cloth and, when mostly dry, store them in the refrigerator.

Storage

Carrots keep well unwashed in a perforated plastic bag for up to 2 weeks or more in the refrigerator vegetable crisper. Remove the tops before storing.

Trimming and Cleaning

For regular-size whole carrots: Give them a good scrubbing to remove dirt and sand. Slice off the ends, removing any greenish areas, then peel them lengthwise with a good, sharp vegetable peeler. Packaged baby carrots need no peeling or washing; a quick rinse if desired is all that is necessary.

As with many vegetables and fruits, the greatest concentration of nutrients lies within the outer skin of carrots. If your carrots are conventionally grown, then they should be peeled, as this is where the most pesticide residue lurks as well. But if they are organic, you can skip the peeling. The outer skins can be slightly bitter and have a stronger carrot flavor, so keep this in mind if you’re preparing them as ingredients in other dishes.

Steaming and Boiling

Carrots can be steamed over rapidly boiling water until they are just tender.

8 to 10 minutes for ¼-inch rounds
5 to 7 minutes for strips
8 to 10 minutes for baby carrots

The sturdy nature of the carrot makes it a better candidate for boiling than many vegetables. Cook 1 pound of carrots covered in lightly salted, boiling water until they are crisp-tender.

7 to 9 minutes for ¼-inch rounds
4 to 6 minutes for strips
8 to 10 minutes for baby carrots

Stir-Frying and Sautéing

Although most of us don’t think of sautéing carrots, they are delicious prepared this way. Thinly slice them (a diagonal cut works best to increase the surface area), place them in a pan with water and seasoning if desired, and bring to a boil. Sauté on medium heat for about 7 to 8 minutes or until tender; then toss them with a little butter or oil and continue to cook until all of the water has evaporated, another 1 to 2 minutes.

Baking and Roasting

Like other root vegetables, carrots are lovely roasted, which concentrates their natural sugars and caramelizes them. Place cut carrots or baby carrots in a shallow pan, toss them with oil and seasonings as desired, cover them, and bake them in a 425°F oven for 30 minutes. Remove the cover, stir them, and finish roasting uncovered for another 5 to 10 minutes until they are tender and beginning to show golden caramel colors.

Microwaving

For 1 pound of carrots, place in a microwave-safe dish, add 2 tablespoons water, and cook on high power until crisp-tender.

6 to 9 minutes for ¼-inch rounds
5 to 7 minutes for strips
7 to 9 minutes for baby carrots

Blanching and Freezing

Scrub the carrots, peel them, and cut into thin rounds, ¼-inch cubes, or lengthwise strips. Very small carrots can be left whole. Blanch in lightly salted, boiling water—small whole carrots for 5 minutes, diced or sliced rounds for 2 minutes, and lengthwise strips for 2 minutes. Then plunge into ice water for 5 minutes or until cooled. Remove and drain. Spread the carrots on a tray in a single layer and freeze for 30 minutes. Package the carrots in zipper-lock freezer or vacuum food sealer-type bags or freezer containers. Squeeze out any excess air and leave ½ inch of headspace (unless you are using the vacuum sealing method). Frozen carrots will keep for up to 6 months at 0°F.

Equivalents, Measures, and Servings

1 pound carrots = 3 to 3½ cups sliced, chopped, or grated
1 pound carrots = 1½ cups pureed = 3 to 4 servings
¾ pound peeled carrots = approximately 3 cups chopped carrots

Complementary Herbs, Seasonings, and Foods

Anise, apples, balsamic vinegar, beets, burdock, butter, caraway, cayenne, chervil, chicken, cilantro, cinnamon, citrus, coconut, coconut oil, cream, crème fraîche, cumin, dill, fennel, ginger, green onions, honey, lemon, lime, lobster, maple syrup, mint, mushrooms, olive oil, onions, orange, paprika, parsley, parsnips, peas, potatoes, sesame oil, shallots, soy sauce, thyme, vinegar.

Serving Suggestions

Serve raw or lightly steamed on a plate with a variety of dipping sauces: mayonnaise, melted butter, salad dressing. A favorite with children.
Carrots Vichy is a classic French dish where the vegetable is cooked in water with a little sugar to create a glaze. Modern versions sometimes add sherry vinegar, honey, shallots, and fresh thyme.
A Pennsylvania Dutch treat is barbecued carrots, the signature of which is the Amish “stickin’ sauce,” a toothsome combination of chile powder, molasses, onions, oranges, cider vinegar, Worcestershire sauce, raisins, ketchup, dried red pepper flakes, and ground cloves; this concoction is delicious with all sorts of meats as well as vegetables.
Sausage, shallots, and carrots combined are the filling for a traditional Russian pie.
Make a savory pudding using cooked carrots, chicken stock, butter, milk, nutmeg, black pepper, cayenne, and rice.
Carrots, of course, are exceptional for juicing. They contain a lot of natural sugar, so be careful if pairing carrots with apple and beet juices to avoid overly sweet concoctions—and massive sugar highs.
Like potatoes, carrots are the workhorses of the kitchen. Add them to soups, stews, casseroles, steaks, roasts, and a wide variety of other dishes for color, flavor, and nutrients.
Raw carrots julienned in salads are a delight.
Carrots are one of the traditional fillings for pasties, those little baked pastry shells filled with beef, potatoes, onions, turnips, or rutabagas.
Carrot cake is a perennial favorite; use finely shredded carrots with cinnamon, mace, lemon peel, raisins, and chopped nuts.
Pickled carrots can be quite an unexpected treat. Pickle with dill, mustard, and peppercorns.
Along with celery and onion, carrots are one of the key ingredients in France’s mirepoix, a flavoring base for all respectable soups and many other dishes. Finely chop all three vegetables, and use twice as much onion as carrot and celery.
Sometimes the simplest of vegetable dishes are the best. Braise whole baby vegetables like carrots, turnips, fennel, and pearl onions in butter, along with chicken stock, chervil, dill, and fresh shelled peas.
Culinarily, carrots have a huge affinity for other members of their plant family. Cook them with dill, cumin, parsley, anise, cilantro, parsnips, and fennel.

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Zaub ntug hauv pau daj (Yia Moua’s Carrot Salad)

Makes 4 pints

1 lb. carrots (peeled & grated or shredded)
1 cup of dry roasted peanuts (or crunchy peanut butter)
1 cup of salad oil
¼ cup of lemon or lime juice
4 to 8 drops Tabasco sauce
1 small clove garlic, crushed
Pinch of salt.

Peel and grate/shred carrots.
Grind up peanuts in mortar or electric blender.
Add salad oil, lemon/lime juice, drops of tabasco sauce, garlic, salt and 1 cup of the grated/shredded carrots
Crush and stir to make sauce
Add remaining shredded carrots. Mix thoroughly.
Refrigerate for several hours and serve on a bed of lettuce.
(Peeled and seeded cucumbers can be substituted for the carrots.)

— K. Finkle, Hmong Recipe Cook Book: New Citizen’s Hmong Garden Projects

Peter Rabbit’s Birthday Soup

Serves 8 to 10

2 pounds carrots, peeled and chopped
4 cups chicken stock or water (or a combination)
1½ teaspoons salt
1 medium potato, chopped
1 cup onion, chopped
1 to 2 small cloves garlic, crushed
⅓ cup chopped cashews
3 to 4 tablespoons (about ½ stick) butter
¾ cup sour cream
½ to 1 teaspoon finely chopped fresh thyme
Toasted nuts and extra sour cream (optional)

In a large saucepan, bring the carrots, chicken stock, salt, and potato to a boil. Cover and simmer for 12 to 15 minutes, or until the vegetables are very soft. Let cool.
Meanwhile, in a separate pan, sauté the onion, garlic, and cashews in the butter until the onions turn translucent.
Puree everything together in a blender until the soup is smooth. Return the puree to a pan or double boiler, and whisk in the sour cream. Heat very slowly and season with the thyme. Garnish with the toasted nuts and more sour cream, if desired.

— Maureen Cooney, The Bluff Country Co-op Cookbook

Copper Penny Carrots

Serves 4

2 pounds carrots, sliced and cooked
1 onion, chopped
1 green pepper, chopped
1 can condensed tomato soup, undiluted
¼ cup vegetable oil
¼ cup vinegar
¾ cup sugar
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
1 teaspoon prepared mustard
Dash of hot pepper sauce

Put the carrots, onion, and green pepper into a large bowl. Thoroughly mix all of the remaining ingredients and pour the mixture over the carrots. Let stand overnight. Serve hot or cold as a salad or a vegetable side dish.

— Betty Elbers, Hills Centennial Cookbook

Carrot Slaw

Serves 2

1 small bunch carrots, shredded
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground white pepper

Thoroughly combine all of the ingredients, and place the slaw in the refrigerator for at least ½ hour to let the flavors blend. You can also make this slaw the night before.

— Karolina Tracz, Nash’s Organic Produce, Sequim, Washington

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe