Remote origins
Carrots come from Afganist�n, although they were already grown along the Mediterrannean basin about 2,000 years before the birth of Christ. Roman epicureans loved this bright orange tuber, and seasoned it with garum, a sauce made with sun-dried fish guts. The flavor of the sauce was highly prized, and it was served with the best foods. Arabs dressed carrots with cumin and olive oil, and this recipe still exists in some countries of North Africa.

With time, carrots fell out of favor. As they grow underground, they were considered impure and not apt as food for wealthy people. It was not until the 17th century that they made their way into the kitchens of noble homes, along with other vegetables that had become popular among the aristocracy.

Varieties
Carrots are biannual vegetables that resist frost. They take 100 days to develop fully. There are many varieties, from reddish in color to orange, and they are classified by size.
- The longest ones reach 25 cm.
- The semi-long ones are between 15 and 20 cm in length, and one variety of these is the nantesa, one of the best-known kinds of carrot.
- Semi-short carrots are about 12 cm long.
- Short ones are no longer than 10 cm. These are the ones most commonly grown in the French region of Guerande and also in Nancy.

The freshest carrots are those sold with their leaves still intact. When carrots are going to be stored the leaves are stripped away so they can be preseved longer with the vegetable losing its properties. Choose carrots that have shiny skin, no black spots and firm flesh. They can be kept outside the refrigerator for a few days.

Rich in flavor but above all, healthy
The medicinal value of carrots has been know for centuries. They mainly contain water, but every 100 grams of this vegetable contains 0.9 grams of protein, 7.3 grams of carbohydrates and 0.2 gram of fat, in addition to fiber and vitamins A, C and E. They contain 33 calories per 100 grams of vegetable. The betacarotene in carrots fights free radicals and favors the production of melanin, which causes skin to tan.

Essential in the kitchen
There are few dishes made just of carrots just creamed carrots in which the flavor is enhanced with orange juice or cream. A side dish of carrots that are boiled, then sauteed with cumin is a sure winner. Still, carrots are essential for making broth, stew and dishes of fresh seasonal vegetables.

Carrots are an essential ingredient for something  that Spanish chefs call bresa. It is a mix of carrot, onion and tomato that is added to stewed meat and provides a delicious flavor once the dish is cooked.

Carrot flan is a wonderful first course. It is made by mixing a pur�e of carrots and onion or leek with whipped eggs. It is then cooked over a double boiler. This blend can be enhanced with ham, bacon or heavy cream, but it is delicious either way.

Creative chefs turn carrots into sauce that goes well with grilled fish. The sweetness
of the carrot contrasts with vinagrette. The sweetness of carrots allows them to be
used in desserts, almost always accompanied by crushed or diced nuts to make a delicious pastry.

The fad that avant guarde Spanish chef Ferr�n Adri� started years ago by making
what he called foams finds an excellent ingredient in carrots. They can also be used
to make marmelade or crunchy chips on which you sprinke sugar or salt, depending
on the occasion.