Cultivated carrots are thought to be descended from Queen Anne's Lace, and the sturdiness of that weed hints at the staunchness of this vegetable, both in the refrigerator and in the pot. (Carrots are also related to parsley, and their green tops, though less pungent, can be used to season a soup like the herb.) The great quantity of betacarotene in carrots actually increases somewhat during storage, and the vegetable grows sweeter when cooked to softness, making it an indispensible flavoring agent of soups and stews and a good friend of cooks who are not too attentive to timing. While carrots are always available, they are spanking fresh in summer and autumn. Look for a deep orange color when buying carrots; often the big carrots sold for juice, sometimes called "horse carrots," are sweetest of all. The sealed plastic bags in which most carrots are sold may help retain their moisture, but the bag makes selection frustrating. A cross-hatching of orange lines printed on the bag gives the illusion that the carrots are more orange than they are, and bands printed across the top and bottom of the bag cover up the stem endsΓÇöfirst to show signs of spoilage. Unless they have just been set out, loose carrots in an unrefrigerated bin are of the poorest quality of all. Among vegetables, carrots are second only to beets in sugar content. Avoid carrots tinged with green (green is bitter), those that are cracked (hiding places for microorganisms), those with softness or mold at the stem end, and those that are rubbery or shriveled. Most carrots are treated with pesticide as they grow, so buy organically raised carrots when you can. Store carrots, their green tops twisted off, in perforated plastic vegetable bags in the refrigerator crisper. The greens are perhaps most valuable as an indication of the freshness of the carrots. Store them in their own vegetable bag in the crisper.
The slight bitterness some carrots have will disappear if the carrot is slowly braised; those that start out sweet taste delicious when steamed only to crisp-tnderness or roasted. Choose your cooking method according to taste.
Carrots go well with peas, potatoes, beef, brown sugar, raisins and currants, lemon and orange, thyme, dill, mint, parsley, chervil, ginger, and nutmeg. Allow about 4 ounces per serving.
To Prepare: Having been covered with soil, carrots need a thorough scrubbing with a vegetable brush or a light paring with a vegetable peeler before cooking. Carrots will cook fastest when cut lengthwise in half or in rounds or diagonal slices about 1/4 inch thick.
To Boil: For each 1 pound prepared carrots, bring to a boil 16 cups (4 quarts) water and 1 1/2 tablespoons salt in a stockpot. Add the carrots and rapidly return to a boil. Boil, uncovered, until tender but still crisp, 4 to 6 minutes for matchsticks, dice, or slices; 7 to 10 minutes for halved carrots; or 12 to 15 minutes for whole carrots. Allow a few minutes longer to cook until tender if they are to be mashed.
To Steam: Arrange carrots in a steamer basket. Cover and steam over 1 to 2 inches boiling water. Depending on the number of layers, allow 7 to 10 minutes for matchsticks, dice, and slices; 16 to 20 minutes for halved or whole carrots.
To Microwave: Spread 2 cups sliced carrots in a 1-quart baking dish. Add 2 tablespoons stock or lightly salted water. Cover and cook on high until tender but still crisp, or until completely tender, 5 to 8 minutes, stirring after 3 minutes. Let stand, covered, for 3 minutes.
To Pressure-Cook: Whole large (1 1/4-inch diameter) carrots can be pressure-cooked with 1 cup liquid at 15 pounds pressure for 4 to 8 minutes. Cool the cooker at once.
