What is the difference in taste between winter carrots and carrots?

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They are both orange, have about the same shape and share the same name, at least in part. But what is the actual difference between the taste of winter carrots and carrots? And which ones do you eat raw and which ones don’t? We’ve sorted it out for you.

Carrot or carrot

First of all, let’s clear the air when it comes to the terms carrot and carrot. These are -understandably- often confused. The carrot is officially the part that grows underground (yeah), so only the orange part. The carrot indicates the entire plant: including greenery.

Healthy snack: carrots in filo dough

carrots

You buy the carrot in a -yes- bunch, with the green foliage still attached. The thin long root is in season from April to October. Because the carrot is young, it has a fresh and sweet taste, and is therefore also very tasty to eat raw. They are very tasty raw or in a salad , but they can also be cooked in this snack or in this risotto .

Did you know that the green foliage is very tasty to eat? Do not throw it away, but make pesto, for example, according to this recipe from our friends at Saveur.

Carrot

So, on to his brother: the winter carrot. The shape is known: somewhat firmer in structure and somewhat larger than the carrot, the green foliage has also been removed. The structure also influences the taste: the winter carrot is fully sweet but has a harder, less fine structure than the carrot.

The winter carrot contains less moisture than the carrot, which makes it a less suitable choice for eating raw. The carrots come into their own when it is stewed or baked for a longer period of time: it results in an ultimate sweet, winter carrot taste. The carrots also do very well in soups . And how about a good carrot cake ? Yes, delicious with winter carrots.

Carrot soup with mint and dukkah

pacifier

Then there is also the wasp. The name says it all: washed, but often also frozen and therefore available all year round. The taste does not match the above relatives: less concentrated and quite watery due to the process it has undergone.


Source: Culy by culy.nl
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