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Carrots

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Particularly valuable for flavouring purposes in soups and stews, the carrot is a favourite standby - because of its bright colour, pleasing shape and delicate flavour - as a vegetable on its own. Ask anyone to name the most popular vegetables, and you will find the versatile carrot high on the list. Rich in both starch and sugar, carrots (generally those with a deep orange colour) are rich in carotene (pro-vitamin A) and contain many valuable mineral salts.

New carrots - so delicate that there is no suspicion of a woody core, so tender that a few minutes of gentle simmering in butter is all that is necessary to make them delicious - are best for serving as a vegetable. But the older ones, if carefully cooked to soften their somewhat woody fibre, can be used as the base for many delicious dishes, or as a prime flavourer for stocks, soups and stews.

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