An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Gregor HalendaCarrots
Loaded with beta-carotene (a great source of vitamin A), carrots are colorful, flavorful, and versatile, working in either
sweet or savory dishes, cooked or raw.
Season: Year-round; peak from October to April.
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How to Choose Carrots
Look for bright green leaf tops and a smooth exterior. Avoid carrots that are limp, soft, or discolored. The most flavorful carrots are young and skinny. (Baby carrots, cut from a special breed of larger carrot, are tender but less flavorful.) -
How to Store Carrots
Carrots keep in the vegetable compartment in a plastic bag for up to 10 days.
How to Prepare Carrots
Peel older carrots; younger ones need only a light rinsing or scrubbing. Whiteness on a carrot's skin indicates dehydration: A quick soaking in water should restore its texture and color. -
How to Use Carrots
Along with celery and onions, carrots are used to create depth in stocks, marinades, soups, and sauces. They pair well with honey, thyme, cumin, curry, and orange.
—Jenny RosenstrachReal Simple Carrot Recipes:
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How To: Slice and Dice Carrots
Use your chef's knife to efficiently slice and dice carrot.
Find out what's in season in your area right now, then locate a farmers' market near you.
