Carrot Recipes
The carrot (Daucus carota) is a root vegetable, orange in colour. With its crisp and crunchy texture and sweet taste, carrots are popular among both adults and children, and become an important part of our daily diet and essential ingredient to many carrot recipes.
Carrot is a biennial plant growing a rosette of leaves in the spring and summer, building up the stout taproot which stores large amount of sugars. It has a thick, fleshy, deeply coloured root, which grows underground, and feathery green leaves that emerge above ground. The edible part of the carrot is taproot.
Carrot gets its characteristic and bright orange colour from beta-carotene, which is metabolised into vitamin A in our bodies. They are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A. These antioxidant compounds help protect us against cardiovascular disease, cancer and also promote good vision, especially night vision. Carrots are also rich in dietary fibre, vitamins and minerals like potassium, vitamin C, vitamin B6, thiamine, folic acid, and magnesium.
In an early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some relatives of the carrot are still grown for these, such as parsley, fennel, dill and cumin. Carrots can be eaten in a variety of ways. Carrot juice as a health drink blended with fruits and other vegetables or chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. Grated carrots are used in carrot cakes, as well as carrot puddings. They also become a popular ready-to-eat snack food.
Cooked, juiced or raw, carrot becomes an important part of our daily diet and essential ingredient to many carrot recipes which you will find on this website.