Origin: Holland

• Description
• Applications
• Storage
• Recipe

• Yellow carrots are grown specifically to yield a sweeter flavor at maturity. Yellow carrots have round shoulders and a blunt non-tapered tip. They have a firm and crunchy texture and an earthy-sweet flavor with notes of celery and parsley.

• Yellow carrots boost the nutritional value of soups, stews, salads and are an indispensable ingredient in stocks. They make incredible pickled carrots, are quintessential for brining and deep-frying, and they make great protein companions when pan-roasted or grilled. All carrots pair well with other root vegetables such as turnips, beets and radishes, butter, celery, cheeses, especially cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, and tomatoes.

• Carrots can be stored in the refrigerator for up to a month if stored properly. To prevent condensation from forming, wrap the carrots in a paper towel and then place them in a bag in the refrigerator, or use a perforated plastic bag. Excess moisture will cause them to rot.

• Yellow Carrot Soup

  Ingredients:

  800grs of golden beet, peeled and chopped into chunks
  700grs of yellow carrots, peeled and chopped into chunks
  2 cloves of garlic, minced
  2 tablespoons of olive oil
  1 leek, finely chopped (white part only)
  2 medium shallots, chopped
  1 1/2 liter of vegetable stock
  100ml of cream
  Salt to taste
  

  Instructions:

  1. Place the olive oil, leek, and shallots in a large saucepan over medium-low heat. Cook for 5 minutes while stirring from time to time. Don't let it get brown.
     
  2. Then add the carrots, beets, and garlic. Stir for 1 minute and then add the vegetable stock.
     
  3. Let it cook for 25 minutes until the beets and carrots are cooked through.
     
  4. Then blend it until smooth. Add the cream and salt to taste.