Carrot

A carrot is a tapered, orange root vegetable with feathery green tops. It delivers a snappy crunch and sweet, earthy flavor, staying firm when roasted or sauteed and turning tender when simmered; common uses include roasting, glazing, grating into slaws, and adding to soups and stocks, sold as whole roots, baby-cut pieces, or pre-peeled sticks.\n\nDomesticated from wild carrot in Central Asia, it spread through the Middle East and Europe, with orange cultivars becoming standard in early modern Europe; today it is grown worldwide and features in cuisines from French and North African to East Asian.