Carota, Pastinaca, Pastanache

This root vegetable is available all year round and grows mostly in temperate climates, with Sicily and Abruzzo being the main areas of production in Italy. The carrot ranges in colour from pale yellow to deep purple and has a strong aroma and taste. It can be boiled and sautéed in butter with garlic or reduced to a purée and served as a side dish. Finely chopped and added to minestrone, meat stews and ragùs, it gives a particularly sweet flavour. Raw carrots are eaten in Southern Italy, where they are very tender and sweet and called pastinaca or pastanache in the local dialect. I enjoy raw carrots coarsely grated and dressed with fresh mint, coriander and a little olive oil, lemon juice, salt and pepper. Carrots are also an important ingredient of Giardiniera.