The winter carrot is a large, fleshy carrot with a bright orange color. The core has a lighter tone. Winter carrots can be kept a couple of weeks so they can be stored easily.

It is believed that the first carrots were cultivated in the Netherlands and Belgium in the 15th century. Two centuries later, after several hybrids, the carrot was spread around Europe. Carrots and winter carrots were cultivated in the Netherlands on over 7,000 acres of very fertile soil. And you can taste that.

Raw and well washed, carrots are a healthy and crispy snack in between, but they can also be cooked, baked, fried and steamed.

How to prepare

Wash the winter carrot, cut off the end and peel the carrot with a knife or potato peeler. The cooking time is 22 minutes for a whole carrot and seven minutes for carrots slices.

Cooked: 20 - 25 minutes

Microwave: 6 - 8 minutes

Steamed: 35 - 40 minutes

Buyer's and storage guide

The carrot has to be unblemished, with a bright color, blunt and dry and without brown spots.

In a cool place (the refrigerator is too cold!), winter carrots can be kept fresh for a couple of weeks.

Serving

  • Raw out of your hand
  • Carrot parts with dip sauce and something to drink
  • Cooked with potatoes
  • Prepared with onion and apple and a honey
  • Mustard dressing as a side dish
  • Stir-fried in oil
  • Boeuf Bourguignon with meat, onions, spices and potatoes