Round Carrots
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Round Carrots are globe shaped, quick growing Baby Carrots. There are a number of types of Baby Carrots and Round Carrots are “true” Baby Carrots, which means that they are actually full grown specimens of fast-maturing breeds of Carrots that have been bred to have a smaller, tender, taproot. True Baby Carrots are cultivated as specialty produce and do well in shallow root zones and rocky soil. Most have an elongated shape, but some, called Radish-Style Carrots, are rounder and shaped more like a Radish. Round Carrots are both Baby Carrots and Radish-Style.

Cultivation

Round Carrots are best harvested when about 1 to 1½ inches (2.54 to 3.8 cm) in diameter.  With their shallow root system, they are a good choice for container planting and poor soil conditions.

Production

Except where the climate is too hot, Carrots are grown all over the world. China (45%), Russia (4%) and the United States (3.6%) are the leading commercial producers of this economically significant agricultural product. All told, we earthlings grow about 37 tons of Carrots a year.

Domestically, California produces about 87% of all our U.S. commercially grown Carrots. Grimmways Farms is the largest individual Carrot producer and Bolthouse Farms is the second largest. Both are located in California where the ideal climate allows them to plant and harvest two crops a year. In fact, the city of Holtville, Ca claims that it is the “Carrot Capital of the World” with an Annual Carrot Festival in February and everything (the festival link goes offsite to the Holtville Chamber of Commerce). 

Most Carrots are mechanically harvested by a Carrot Harvester, a machine that harvests anywhere from 1-6 rows of field Carrots at a time by cutting the roots from below and picking up the whole plant by the leaves by grasping the leaves. The carrots are transferred to storage containers for delivery to packing facilities where they are cleaned, washed, graded and packed ready for immediate delivery to your supermarket. They are handled as carefully as possible during the harvesting, washing and packing process to avoid damaging the roots.

The fresh market, Carrots sold as fresh produce, dominates global carrot production. Varieties in this segment are sweet and crisp, rounded at the tips and bottoms with inconspicuous cores.  Uniformity, flavor, shape, color and smoothness are the traits that matter in the fresh market. About 76% of the Carrots grown in the U.S. are sold into the fresh carrot market. Within the fresh market, there is also a segment known as the Bunching market (carrots sold in bunches) that require Carrots to have a good taste and to fit the mold in terms of color, form, length, shape, and foliage (the Carrot Greens).

The mid 80’s saw the height of demand for true baby carrots in fine dining establishments.

Purchasing

Look for Round Baby Carrots with bright, vibrant colors and few “hairs” growing out of the taproot. If there are hairs, that is a sign of aging, toughening, carrots. This purchasing advice applies to all colors and to all three types of Baby Carrots.

Any Carrot Greens, the clipped top where the greens were attached, should be fresh green. If the greens are turning brown or black that is a bad sign.

Storage

Round Baby Carrots are best stored wrapped in a plastic bag or in your refrigerator’s vegetable drawer / crisper drawer. Using the vegetable drawer/crisper drawer also has the added benefit of keeping your Carrots away from the Ethylene Gas given off by Fruit which can make Carrots taste bitter. In certain circumstances Carrots can also absorb the odors from Apples and Pears.

They will last longer if they are kept fairly dry.  Refrigerated early harvest Baby Carrots have a shelf life of approximately 2 weeks.  True Round Baby Carrots and machine-made Baby Carrots that are young will have about the same 2 weeks. Mature Carrots will last up to a month refrigerated.

Exposure to sunlight, high temperatures or physical damage can cause the Carrot roots to generate alcohol, as well as a bitter defensive chemical, which can add a solvent-like aroma to your dishes.

Removing the Round Carrot tops before storage increases their shelf life because the greens, as long as they are attached to the Carrot, continue to pull moisture and nutrients out of the taproot. 

Culinary Uses

The short story on the Culinary Uses of Round Baby Carrots is that they are a Root Vegetable, with a very interesting and useful footnote: they have the additional desirable trait of being a subtle Aromatic (see more below).

On Smart Kitchen’s Home Plate™ Baby Carrots are Raw, Tough, Thin, Moist and Lean. That is, Carrots, unlike most Root Vegetables, can be eaten Raw and do not need to be cooked to be consumed.

Typically, fresh raw Carrots have a crisp texture but can be a little tough, especially the older, bigger ones. Early Harvest Baby Carrots and True Baby Carrots tend to be tender and thinner. Machine-made Baby Carrots will be thin but could be tough, depending on the toughness of the Carrot that they were originally cut down from. Because of their size, Baby Carrots are thinner than standard carrots. They can be thinned even further with SlicingDicingGrating, etc.

Luckily, all types of Baby Carrots can be tenderized by cooking for a better chew. Fresh Carrots can handle a lot of cooking time and a lot of cooking heat. Cooking them also weakens their cell walls, freeing their natural sugars and making Carrots taste sweeter. All Baby Carrots, except for machine-made, are sweeter than their full-sized counterparts.

With 87% water content, Baby Carrots are Moist. They are also Lean, with a very low fat content (less than 1%). In the Smart Kitchen Home Plate™ shorthand, Baby Carrots would be (R,T2,T3,M,L).

Back to our opening claim, that Baby Carrots are basically a fragrant root vegetable, think of anyway that you can cook Potatoes and, technically, that method will also almost always work for Carrots. While they may get the job done, every potato cooking technique may not always be the best choice, because Baby Carrots contain less Starch and are notably sweeter than Potatoes. Baby Carrots are at least 5% Sugar, comprised of a mixture of GlucoseSucrose and Fructose.

Because they contain unique fragrance molecules (mostly due to terpenes) with hints of pine, wood, oil, citrus and turpentine, Baby Carrots have a mild, almost violet-like, bouquet that comes out when the fragmented carotene is heated. This minor Aromatic quality makes Carrots a great way to add layered flavoring to StocksStewsSoups and other preparations. Think about how chefs use a Mirepoix to create a foundation of tastes and you will get the idea. 

One thing to keep in mind is that the color pigments in Orange Carrots and Yellow Carrots are oil-soluble, meaning it takes Fat or Oil to release them and make them lose their “Orangey-ness” and bleed over into other ingredients. The good news is that their lively orange color holds up well with Moist Heat Methods.

Purple, anthocyanin carrots, on the other hand, are colored by water-soluble pigments. This means that they will easily lose their color and bleed into other ingredients in your dish if Moist Heat Methods (StewingBoilingBraising, etc.) are used to cook Purple Baby Carrots. Shorter cook times yield less bleeding and better purple color.

In French Cuisine, dishes that are described as "à la Crécy," are dishes that are cooked with, or garnished with, Carrots. There are scores of good ways to prepare and use Round Carrots. If you are at a loss as to how to get started Peeling CarrotsSlicing them and then Sautéing the Carrot slices along with a dab of Whole ButterSalt and Pepper, is a simple way to jump right in.

As you get more comfortable with the Carrot, Glazing Baby Carrots may be a good technique to try. Glazed Carrots and Caramelized Balsamic Carrots are two recipes on Smart Kitchen that call for regular Carrots, but which also work well with Baby Carrots. Both dishes are often garnished with Chopped Parsley for color contrast. Baby Carrots are frequently used in SaladsSide Dishes and as Garnishes.

Round Carrot Tops, aka Carrot Greens are also edible as a leaf vegetable.

Portion Size

Allow 2-3 oz of Round Carrots per person.

Pairings

AllspiceAlmondsAniseBaconBasilBay LeafBeef, Brandy, Salted ButterUnsalted ButterYogurtCeleryChervilTarragon, Chile Peppers, Dried Chile Peppers, Red Chile Peppers, Jalapeno, ChivesCilantroCinnamonCloves, Cod, Coriander, Crayfish, CreamHeavy CreamCrème FraicheCumin, Curry, Curry Leaves, DillFennel, Fennel Seeds, Fish, GarlicGingerHazelnutsHoney, Lamb, LeeksLemons, Lemon Juice, Lemon Zest, Limes, Lime Juice, Lime Zest, Lovage, Mace, Maple Syrup, Agave, Syrup, Mint, Spearmint, Peppermint, MirepoixMustardMustard Seeds, Black Mustard Seeds, Nutmeg, Oils,Peanut OilMustard OilSesame OilGrapeseed OilVegetable OilOlive OilOnionsScallionsYellow OnionsRed OnionsWhite OnionsShallots, Oranges, Orange Juice, Orange Zest, ParsleyParsnips, Peas, PecansPepperBlack PepperWhite PepperPink PepperPistachiosPotatoes, Raisins, Black Raisins, White Raisins, ChickenBeefPoultryRoasted MeatsRosemary, Rum, SageSaltKosher SaltStocksWhite Chicken StockBrown Chicken StockBeef StockVeal StockSugarBrown SugarRaw SugarGranulated Sugar, Tamarind, Thyme, Turnips, Veal, Vegetables, Root VegetablesGreensVinaigrettesWalnuts, White Wine, Red Wine

Substitutes

ParsnipTurnip

Nutritional Value USDA
CARROTS,BABY,RAW
Amount Per 100g
Calories 35
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
3%
Sodium 78mg
5%
Potassium 237mg
2%
Total Carbohydrate 8g
8%
Dietary Fiber 2g
Sugars 4g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrition

Carrots are one of the healthiest foods you can eat.  It begins with their typically bright orange color caused by their high concentration of beta-carotene (also named from the original Latin word “carōta”), which the body converts to Vitamin A.  They also contain lesser amounts of alpha-carotene (which has been shown to help inhibit conditions that can lead to tumor growth), upsilon-carotene, lutein and zeaxanthin. Carrots are rich in dietary fiber (mostly cellulose, with smaller proportions of hemicellulose, lignin and starch), antioxidants and minerals. In addition, a serving of Carrots provides 13% of the USRDA for Vitamin K and 11% for Vitamin B6. Carrots are about 5% Sugar. The sugars contained in Carrots include Sucrose, Glucose and Fructose.

In the plant kingdom, the stronger the pigment, the more nutrients and phytochemicals the plant is likely to contain.  Carrot’s many phytochemicals help slow the aging process and fight against many diseases including cancer, stroke, high blood pressure, osteoporosis and urinary tract infections.

Contrary to popular wisdom, and the opinion of Moms everywhere, eating scads of Carrots does not allow you see perfectly in the dark.  That being said, adequate amounts of Vitamin A are linked to maintaining good vision, and inadequate amounts can lead to poor vision, any time of day.

Massive over consumption of carrots can cause carotenosis, a benign condition in which the skin turns orange.

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes