Ingredient Spotlight: Carrots
You can’t have an Easter week without talking about carrots — what else will the Easter bunny eat?? 🙂
Photo Courtesy of Sushi Sushimi
Carrots are a great and versatile root vegetable that finds a home in everything from soups to pastas to side dishes and beyond. It is also one of the few vegetables used in desserts! (And what is better than carrot cake?!?!) The most common variety is orange, but they also come in purple, red, white and yellow.
Fun Fact: Up until the Middle Ages, all carrots were purple. The orange carrots that we all know and love originally came from the Netherlands. (Source — The World Encyclopedia of Cooking Ingredients by Christine Ingram)
11 comments on “Ingredient Spotlight: Carrots”
Let me know what you think!
Green Door Hospitality 
These carrots l ook super delicious. Carrot cake is one of my favorite desserts next to a really thick cheese cake. Fun article … love the cartoon image.
Thanks!! Oh and yes… cheese cake is another favorite! 🙂
Kenley
The cartoon is very cute. I love carrots raw and anyway they are prepared. They are very versatile.
Cynthia
Thanks Cynthia. Yeah, I love carrots any way you slice ’em (or peel them, cook them, etc.) 🙂
True: carrot cake is delicious! 🙂 I didn’t know they used to be purple!
Yeah, I found that to be really interesting.
Kenley
Wow, had no idea the original carrots were purple! Thanks for the history, I learned something today 🙂
You’re quite welcome. 🙂 Yay for learning!
Kenley
I have been cooking quite a lot of carrots recently. It is such a great ingredient. I am starting to see purple carrots over here but they are pricey. Do they taste the same?
Honestly, I don’t think I’ve ever had purple carrots. They are pricey here as well. Need to try them though, they are so pretty.
Kenley
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