Carrots, raw

Raw carrots have a firm, crisp snap and a natural sweetness that becomes more pronounced when they are roasted, glazed, or slow-cooked, since heat converts some of their starches into sugars. They are eaten raw as sticks with dip, shredded into slaws and salads, or cooked into soups, stews, roasts, and carrot cake, and their sturdy texture holds up well to braising alongside meats. Their mild flavor makes them a common base vegetable alongside onion and celery in stocks and sauteed starts for many dishes, a trio often called mirepoix in French cooking.

Choose carrots that are firm with smooth, unblemished skin, avoiding any that are limp or have cracks; stored in a sealed bag in the refrigerator crisper, with any leafy tops removed, they keep for several weeks, since the tops draw moisture out of the root if left attached. At 41 calories per cup chopped, carrots are a low-calorie way to add bulk and texture to a meal, and they are especially notable for vitamin A, delivering 93% of the Daily Value per 100 grams, alongside 2.8 grams of fiber per 100 grams, a useful pairing for a vegetable eaten so often raw and cooked alike, whether snacked on plain or folded into a simmering pot of soup.