Carrots originated in Afghanistan 3000 years ago. Baby carrots, which were first introduced in 1989, are a smaller variety of the normal carrot and are planted close together in fields to keep the carrots from getting too big. After harvest, the carrots are washed in bleach water to remove dirt and mud. They are then polished to round off their ends, giving them their characteristic shape. When your baby carrots turn white, let them swim in cold water for a few minutes until they become vivid orange again. Carrots provide us with lots of vitamin A.
This Carrots recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
