Questions about selecting, identifying, storing, preparing, replacing or cooking with carrots as a main ingredient.

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15
votes
7answers
82k views

What is the best way to store carrots?

The carrots that I buy come in a sealed plastic bag. In the store they are not refrigerated. I've tried keeping them in the bag in the place where I keep things like onions, garlic, and potatoes (a ...
44
votes
13answers
84k views

Why do we peel carrots?

So I was sitting there, looking down at my counter, realizing that I probably had a good carrot or two of shavings just going to waste. (well, I'll compost it, but it's non-food at that point). Is ...
16
votes
2answers
1k views

Why are non-orange coloured carrots so uncommon?

Carrots come in a great variety of colours, from almost white to dark purple. However, the most ubiquitous colour variety is orange, and often the only to be found in regular supermarkets. Why is ...
8
votes
2answers
309 views

Carrot Pie: custard or stew?

So I have a plan to experiment with making a carrot pie. I can think of two approaches to this. One would be to create a custard. Carrots aren't very starchy, so that may be a bit of a problem, but ...
4
votes
2answers
5k views

What is the white film on my wet carrots?

I was juicing carrots tonight and was getting rid of (juicing) some older baby carrots that nobody wanted to eat. They felt a bit "slimier" than usual, but smelled fine, and I haven't had any ...
2
votes
4answers
5k views

Carrot soup and avoiding the use of a blender?

Most recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg: recipe1 recipe2 recipe3 Can the blender/whizzer be avoided? How must the recipes ...