Vegetable - Carrot

Carrot

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About the Vegetable :Carrot is a root vegetable, usually orange in colour and also many Varieties available in the market,( purple, red, white, and yellow varieties are generally used for cooking). It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well.Carrot grows a rosette of leaves in the spring and summer, while building up the stout tap root that stores large amounts of sugars for the plant to flower in the second year.carrot seedlings show a distinct demarcation between the taproot and the hypocotyl. The latter is thicker and lacks lateral roots. At the upper end of the hypocotyl is the seed leaf. The first true leaf appears about 10–15 days after germination.

Scientific / Binomial name : Daucus carota

Popularly Known as :Gazzar, Gazar, Gajar

Usage :Carrots can be eaten in a variety of ways such as pulping, cooking and adding cooking oil. In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the Gajar Ka Halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added.Carrot salads are usually made with grated carrots with a seasoning of mustard seeds and green chillies popped in hot oil. Carrots can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney.[Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well-known dish is carrots julienne.Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.