What is it?
This root vegetable is the workhorse of the kitchen. When used raw, carrots make a crisp and refreshing salad. When cooked, their sweetness intensifies and they become tender. Along with onions and celery, carrots form an aromatic base (called a mirepoix) for many soups and stews. Though orange is the most common color of carrots, this member of the parsley family can come in all kinds of shapes and sizes, from purple to white, slender to chubby, tapered to conical, even round. Most of the so-called baby carrots you find at the supermarket are actually mature carrots whittled down to appear younger. They can be convenient to use, since they require little prep, but they won’t have the tender sweetness of true immature carrots, which you can find at farmer’s markets in late spring.
厨房数学:
1个介质胡萝卜= 2-1/2盎司。= 1/2杯粗磨碎= 1/3杯小骰子
Don’t have it?
欧洲防风草虽然不那么甜,但可以使胡萝卜的替代品替代,尤其是在烤时。
如何选择:
Your best guarantee of freshness is to buy carrots in bunches, with their leafy green tops still attached. Even when they’re very large, carrots with fresh tops should still be tender, juicy, and full of good flavor. Look for firm roots and fresh, dark greens. When buying packaged carrots, look for plump, firm, fresh-looking roots with no sign of shaggy hair-like protrusions.
如何准备:
If carrots are young and tender, there’s no need to peel them; the skin packs a lot of flavor as well as vitamins. As carrots mature, their skin becomes a little bitter, so it’s wise to peel off just a thin layer. Very mature carrots can have a core that tastes woody and fibrous; remove it by cutting the carrots lengthwise and then cutting along the sides of the core where it meets the outer orange part of the carrot.
如何存储:
一旦您回家,请切断绿色顶部,如果仍然固定,则不会从根部吸收水分。将胡萝卜存放在冰箱中;尽管它们确实保持良好,但存储的时间越长,它们会失去甜味和风味。剥皮的胡萝卜会比未脱皮的更快。
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食谱
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Colorful “rainbow” carrots—yellow, purple, and white roots to go with the traditional orange—are increasingly available at supermarkets. Slow-roasted with cinnamon-infused oil, honey, and fresh herbs, they provide an elegant counterpoint…
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