Carrots, depending on the variety, can range in size from small to large and typically average 10-25 centimeters in length. The roots have an elongated, slender shape that can be conical, cylindrical, or slightly irregular depending on growing conditions and the individual cultivar. Carrots are crunchy when raw with a sweet or bitter flavor, and the leaves are also edible with an herbaceous, parsley-like taste.
Carrots are one of the most versatile and fundamental ingredients in culinary recipes, used in raw and cooked form for both sweet and savory recipes. When raw, Carrots can be consumed fresh as a snack dipped into hummus or dressings, shredded into salads, or juiced for a healthy beverage. The roots can also be shredded into coleslaws, sandwiches, wraps, scallion pancakes, and baked goods. In cooked preparations, Carrots can be roasted with other winter root vegetables as a caramelized side dish, boiled for a soft and tender consistency, cooked and blended into natural baby food, or pickled for use as a condiment, especially in Vietnamese cuisine. Carrots pair well with almonds, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, and tomatoes.
The roots will keep up to one month when stored in a slightly opened plastic bag to allow for air circulation in the crisper drawer of the refrigerator.
2 pounds carrots, medium to large
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon kosher salt, plus more for sprinkling
2 tablespoons cornstarch
2 tablespoons olive oil
Finely chopped fresh parsley, for serving (optional)