Carrots are the second most popular vegetable in France, after tomatoes! Which just goes to show the interest they generate. And rightly so! Available all year round, French carrots come in hundreds of varieties and can be consumed raw or cooked. Not just practical, but inspiring!
What you need to know
Long overlooked due to its original whitish color, tough skin and fibrous middle, the carrot began to be appreciated and cultivated in the 15th century. At that point yellow in color, it was only in the 16th century that it donned its familiar orange before reaching the U.S. where the passion for carrot juice sealed its success. These days, the many varieties of carrots are used in a multitude of other preparations, throughout the seasons:
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Early (May to July): Nanda, Nansen, Presto, Yukon, and the like.
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Maincrop (July to October): Boléro, Dordogne, Laguna, Maestro, Romance, Texto, and the like.
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Storage (September)
Characteristics
Look
The color must be uniform with no bruising or blemishes. When buying bunches of early carrots, look for tops that are bright green and slightly moist. As for Carottes des Sables, which are grown in sandy soils, select those with a Label Rouge that guarantees compliance with strict standards.
Touch
The flesh is firm, rigid and smooth, with the exception of early carrots that are often more tender.
Taste
Depending on their variety, color (white, yellow, orange, or purple), and shape (conical, round, small, and so on), French carrots have varying levels of sweetness and crunch.
Nutritional benefits
Containing few carbohydrates, making them low in calories, carrots are brimming with antioxidant carotenes, fibers, vitamins, and mineral salts.
Editor's note
« For a long time white, yellow or purple, the carrot became orange in the 16th century following selective breeding by the Dutch. Why? To prove their loyalty to the House of Orange, a Protestant principality in France. »
How to use
Storage
When stored in the vegetable drawer of the refrigerator, maincrop and storage carrots keep for around one week, and early carrots for around three days.
Preparation
After a quick rinse with clean water, it is often useful to peel them.
Uses
Carrots can be enjoyed raw, often grated into a salad, or cooked in salted boiling water, steamed, braised, pan-fried or oven-roasted, for soups, purées, tarts, flans, cakes or simply as an aromatic garnish.
Pair with
With celeriac, star anise, fennel seeds, parsley, olives, beef, oranges… and with a Régnié or Anjou red wine.
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