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This item was last sold on : 02/16/20
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Nantes carrots are small to medium in size, averaging 15-20 centimeters in length and 2-5 centimeters in diameter, and are cylindrical in shape with blunt, rounded ends on both the stem and non-stem end. The straight roots have smooth, firm skin that ranges from bright orange to orange-red and are connected to long, edible, leafy greens that bear a grassy, vegetal flavor. Underneath the surface, the flesh is also orange, fine-grained, crisp, and juicy with little to no core. Nantes carrots are crunchy and tender with a mild, sweet taste.
Nantes carrots are available year-round, with a peak season in the late summer through fall.
Nantes carrots, botanically classified as Daucus carota subsp. Sativus, are edible, underground roots that grow tall, leafy stems and belong to the Apiaceae family. Also known as the Early Coreless carrot, Nantes carrots are an heirloom variety that was developed in France and were popular in the late 1800s. Nantes carrots are not grown commercially due to their delicate nature but are extremely popular for home gardening and cultivation on a small scale for farmers markets. There are over forty varieties of carrots that have rounded edges that are classified under the Nantes name with popular varieties including the Scarlet Nantes, Nantes Coreless, Nantes Half Long, and the Early Nantes carrot. Nantes carrots are favored for their sweet taste and fine-grained flesh and are utilized in both sweet and savory culinary applications.
Nantes carrots are an excellent source of vitamin A, which can help prevent vision loss and repair elements within the skin, vitamin C to protect the body from sickness, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.
Nantes carrots are best suited for both raw and cooked applications such as roasting, steaming, baking, grilling, and boiling. When raw, the root does not need to be peeled before consumption and can be used on appetizer plates with dips, sliced and tossed into salads, juiced, or blended into sauces. In cooked preparations, Nantes carrots are used as a base for soups and stews, lightly sautéed in stir-fries, or roasted to enhance their sweet flavor and coated in brown butter. The roots can also be smoked as a vegetarian hot dog or shredded and baked into carrot cakes and carrot puddings. Nantes carrots pair well with orange juice, honey, herbs such as cilantro, parsley, tarragon, thyme, rosemary, coriander, and dill, spices such as cardamom, cumin, ginger, fennel, curry, and cinnamon, dried apricots, onions, celery, tomatoes, and meats such as poultry, beef, and pork. The roots will keep up to one month when stored in a plastic bag in the crisper drawer of the refrigerator.
Nantes carrots are named after Nantes, France, which is the six largest city in the country. This Atlantic coastal city has a mild, Mediterranean climate with ideal growing conditions for Nantes carrots, and the roots are typically cultivated and harvested by hand. The Nantes countryside is also known for its market gardens, which are smaller plots of land that produce vegetables for local market sale, and grow corn, carrots, leeks, radishes, and lettuce.
Nantes carrots were developed in the late 1850s by Henri Vilmorin, a famous French botanist, and were introduced to the United States via a seed catalog in 1870. Today the roots are primarily localized to Europe where they are sold at local fresh markets, but they can also be found at specialty markets and home gardens in Asia, Australia, Canada, and the United States.
Recipes that include Nantes Carrots. One is easiest, three is harder.
|Dine-o-Mite||Nantes Carrot Stew|
|Food to Glow||Moroccan Carrot Salad|
|Culinary Gadabout||Nantes Carrot Soup|
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