Carrot
Daucus carota subsp. sativus · Root vegetable
8 varietiesTop 10 pairings
A sweet, crisp, earthy root, eaten raw or juiced, or cooked into stocks, stews, soups, roasts and cakes. With onion and celery, it makes French mirepoix.
Picking a good onedrag
Snap-firm, just liftedRubbery, sprouting, soft
Shop firmEveryday bestThe all-rounder: raw, roast, braise, stock.
CrownCut face browning, a little sunken
The bendSnaps, but the break is dry
Skin and tipTaut, matte, tip a little dry
Smell at the cutFaintly sweet, mostly earthy
What you get from one
89%
Edible part
61 g · tops and peel off
69 g
Weight each
each one
62%
Juice
620 ml a kilo
Keeping ittap a temperature
A domestic fridge holds it about 20× longer than the counter.
98-100%
Humidity
Still air, not sealed
Airflow