IngredientsVegetables
Möhrencarrots
Daucus carota subsp. sativus. It brings sugar and colour, and it holds both through long cooking. That is why it sits in Suppengrün next to leek, celeriac and parsley.
Then in stews, under the Sunday roast, and as glazed carrots with butter and a pinch of sugar. Carotene dissolves in fat: with butter or oil it tastes rounder than boiled in plain water.
In Mexikoin Mexico
Zanahoria is in every market and supermarket, all year. No substitute needed.
It is usually sold loose and topped. Bunches with the greens keep less well: the tops pull water out of the root, so twist them off at home and store the two apart.
Kaufenbuying
For glazed carrots and side dishes pick thin, even roots. They are sweeter and cook through evenly.
Very thick carrots have a pale, woody core that stays fibrous and tastes less sweet. In a stock that does not matter; on the plate it does.