Origin, color, throug history, health, cooking, idiom, extract 1, recipes 1, 2, children book
Origin Depending on different sources, some people say the carrot comes from Afghanistan, some other people say it comes from Europe. It seems that it’s diffused to the East : China and Japan and to the West: Asia Minor and Europe.
Carrots and color The carrot is a rainbow itself, from deep purple, almost black, when it appeared, it has been white, yellow, red, purple, black again and since the 19th century, orange, which comes from a variety cultivated in the Netherlands.
Carrots through history Ancient Romans already cultivated and consumed it, it went through the Middle Ages, and was cooked in Constantinople, used in Arab cooking and seen by the Crusaders.
Carrots and health They contain A, B6, and C vitamins, plus iron, calcium, zinc, and a lot of other elements, so they are recommended for anemia, teeth, growth, breakable nails and hair, liver, eyes, insomnia, diarrhoea, regulation of the gall-bladder and healthy elimination. It’s considered as a diuretic, a disinfectant, and a source of minerals for the body. It was used for its medicinal properties
Carrot and cooking From the begining to the end of the meal, carrots are delicious in any kind of dish. A good organic carrot doesn’t need to be peeled, only well washed. Its seeds can be used as aromatic condiment.
Carrot and French idiom The carrots are cooked: business is over, there’s nothing to do anymore.
Children Book: Sometimes, Carrots meet a little green Peas....
Extract 1: The belly of Paris “The carts roll, horses go by alone, head low. The man that Mrs François had just taken in, was lying on his belly, his long legs were lost between piles of turnips, which filled the entirety of the cart, his face buried in bunches of carrots, which grew and bloomed, and, with swollen arms exhausted, holding this big quantity of vegetables for fear that they would fall out at a jolt, he saw in front of him the two interminable lines of gas street-lamps, which came closer together and merged together, very high, in an abundance with other lights. On the sky-line floated a great white smoke, making Paris seem to sleep in a luminous blur with many flames.” Emile Zola, 1840 -1902, French author, 1872
Recipe 2 carrot’s soup “Get boiling water, enough to do a big soup dish, a quarter kilo of fresh butter, salt and a half « litron » (= 7,8 décilitres) of dry peas, three or four peeled carrots in good chunks, let cook. One hour before serving, add some sorrel, chervil, white chicory, parsleyy roots, scallions, onions, a little summer savory, and two or three cloves. Let simmer all together and then serve the soup.” Dictionnaire portatif de cuisine, France, 1765
Recipe 1 Apicius’s Carrot During Antiquity, Apicius, a famous Roman gourmet, served fried carrots with garum sauce (Garum was the typical sauce of this time) with wine or salt or pure oil or vinegar. He also recommended letting them boil, then cutting them in pieces and letting them cook in a cumin sauce with some olive oil before serving them.