Another thing you might not know is carrots come in a variety of color. Rainbow carrots have become more common in Oklahoma City, found at Whole Foods Market and some Homeland stores. In rainbow bundles you'll find carrots in purple, yellow and orange. In northern India, carrots red as raspberries grow. Some evidence indicates the first carrots came in red and yellow only to find each other irresistible and they bred orange carrots into existence.
In modern application, carrots don't stand alone too often unless you're buying baby carrots to dip in Ranch dressing, glazing for Thanksgiving as pitch-perfect seasonal side dish or shredding with raisins into a salad that you really should just buy from Boulevard Cafeteria because I promise you'll have a hard time beating the one they make.
The aforementioned natural sweetness of carrots long ago made them popular in desserts. If you find a better carrot cake than the one made by La Baguette Bakery let me know. Despite those endorsements, I've included some recipes for each today.
Carrots also are used in preserves, and the juice is widely marketed as a health drink.
Gardeners will tell you carrots make a wonderful companion plant. Some say dropping a few carrots among your tomato plants helps production. Flowering carrot tops attract wasps that might scare you away, but while you're gone make a meal out of garden pests.
When preparing for Julia Child's 100th Birthday dinner at The Coach House, chefs John Bennett and Robert Dickson threw an impromptu dinner I was lucky enough to be a part of, meaning I got bossed around a lot (amazing what menial tasks I'll perform for an expertly made meal).
As the menu was coming together, Dickson volunteered to make Carottes a la Concierge, which Child included in “Mastering the Art of French Cooking, Volume 1.”
Check out his rendition of the French classic first introduced by his lifelong friend Julia Child.