Carrot
Carrots are firm, sweet root vegetables used raw, roasted, boiled, braised, grated, pureed, or cut into soups and stews. They bring sweetness, color, and gentle earthy flavor.
Identity
Sweet root vegetable
Cut size controls how quickly carrots soften and brown.
Thin slices and grated carrots cook quickly and release sweetness into a dish. Larger chunks hold their shape in stews and braises. Roasting concentrates the sugars and browns the edges, while raw carrots keep their crunch.
Wikimedia Commons
Reference image
Carrot reference image.
Source: Wikimedia Commons
Used In Recipes
Substitutions
Acceptable
Bell Pepper -> Carrot
Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
The source lists this as an alternative in the same ingredient row.
Source: Kale and Coconut Fried Rice