Purple Carrots 

Carrots consist of a thick, fleshy taproot with stem and leaves. The shape of the root (short, round, spherical, conical, semi-long, blunt at the end or cylindrical or long with a pointed end) varies as does its colour (white, yellow, red, purple or dark red). The short, round, blunt varieties are what we call carrots. Botanically, however, carrots and parsnips are the same. Carrots have a finely sweet, aromatic flavour.

Origin

The carrot's native habitat is widespread; wild forms grow in Europe and Asia. With a cultivation area of approx. 468,000 ha and a total production of around 5.4 million tonnes, the carrot is one of the most important vegetables of all. It is grown in practically every country in the world.

Tips

Carrots have a short shelf life. They will keep fresh in the refrigerator for a few days – remove the leaves beforehand – but "fresh tastes best".

Preparation

Early carrots are best eaten raw, whether fresh from the hand, in a salad, on a raw vegetable platter or juiced. However, carrots are more often used cooked or stewed as a warm vegetable, in a stew, casserole or together with other vegetables.

About the producer

We currently source our purple carrots from our local producer I'mBauer.

We at I’MBauer have set ourselves the task of producing and marketing vegetables in an environmentally friendly and regional way. We want to help shape the future of agriculture and local supply.

In addition to typical Austrian vegetables, we also focus on exotic varieties such as sweet potatoes, melons and artichokes. It is important to us to have a sustainable and positive economic approach for all those involved. Two generations and two other employees work on our farm.

It is particularly important to us to constantly create new innovations in order to build a sustainable business, because if you want to create something new, you often have to question the old.

Storage recommendation

Carrots stay freshest when stored in the vegetable compartment of the refrigerator