Carrot
Daucus carota · chantenay (stubby variety) · nantes (cylindrical, sweet)
The carrot is the most reliable sweet note in a savoury kitchen. At the base of a mirepoix, slow-braised in butter, roasted to caramel, or grated raw into a salad, it provides an underlying sweetness — from glucose, fructose and sucrose — that balances bitterness and acid in complex preparations. Its colour signals beta-carotene, a fat-soluble provitamin A carotenoid that becomes more bioavailable when cooked with fat.
Sweet, slightly earthy and herbal when raw. Cooking develops the sweetness by breaking down cell walls and concentrating sugars. High-heat roasting adds caramel notes. The earthy, terpenoid note (from terpenes) is part of its characteristic flavour.
Firm and crunchy raw. Softens with heat — al dente after 10 minutes of boiling, completely soft after 20–25 minutes. Roasted at 200°C develops a caramelised exterior with a tender interior.
Refrigerate in the vegetable drawer for up to 2 weeks. Remove greens if attached — they draw moisture from the root. Can be stored in slightly damp sand in a cool shed for several months (traditional method).
Scrub or peel depending on application — young summer carrots need only scrubbing. For even cooking, cut to consistent sizes. For roasting: cut into batons, toss with oil, season generously with salt. For glazing: cook in butter and water until the water evaporates and the natural sugars caramelise.