Yellow carrot
Daucus carota · Root vegetable
Top 10 pairings
The yellow carrot is one of the carrot's oldest colours, a pale-to-golden taproot that predates the orange root by centuries. It eats milder and a little less sweet than an orange carrot, with a clean, faintly savoury, almost celery-like edge, and its colour comes from xanthophyll pigments — chiefly lutein — rather than from beta-carotene.
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
These cues are Carrot's, and hold across its varieties; where this one differs, its own page says so.
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