French carrot importer

French carrot importer

Though not a French carrot importer, there is a good bit of information about the history of the carrot on www.vegparadise.com and www.food museum.com. To save you having to go there, here are some interesting facts about our 'lowly' carrot.

Where do you think carrots originated? We're not talking about the wild carrots that only a rabbit might consider delectable. We're talking about the nice thick tuber, orange (now) and full of Vitamin A. And no, it wasn't a French carrot importer. How does Afghanistan grab you? Yup. But it wasn't orange. It was likely deep red or purple. And it was often confused with the turnip! One of the oldest plant foods, this member of the parsley family got traded north and west to the Mediterranean. The Greeks used its seeds and leaves to cure stomach ailments, but rarely ate the root because of its bitterness. But the precursor carrot traveled even further.

The very first French carrot importer was Charlemagne! He encouraged the importation of new edibles from around the world and provided a place in his palace gardens for their cultivation. But it wasn't the carrot we know today. Our carrot, Daucus carota var. sativa, came after the wild carrot, Daucus carota, was traded to the Belgians! The Dutch are credited with refining the carrot to its current sweetness and orange color. Why orange? To honor their countryman, William and the House of Orange!

The travels of the carrot then go both east and west, eventually circumnavigating the world. Currently, China produces the most carrots and the U.S. comes in second. In the U.S. California produces the most carrots. From the early French carrot importer to today, carrots have become highly valued for their antioxidant value. And that includes carrot tops! Don't toss the tops out -- use them as salad greens. They are eminently edible. Plus, one study shows that two carrots a day lowers cholesterol 20% in most people with the added benefit of better eyesight!

We leave you with this wonderful recipe for CALIFORNIA CARROT BISQUE

6 C. (1 liter + 480 ml) water or vegetable broth

1 3/4 lbs. (.8 kg) carrots, peeled and sliced

1 1/2 lbs. (.7 kg) russet potatoes, peeled and cut into large chunks

1 small sweet potato (about 8 oz. or 230 g) peeled and cut into chunks

1 medium onion, chopped

1/3 C. (80 ml) water

1 bunch fresh dill, minced

1 T. + 1 t. lemon juice

1 1/4 t. salt or to taste

Garnish

2 large cloves garlic, minced

3 T. fresh parsley, chopped

1 to 2 T. fresh chives, minced

3 T. fresh sorrel, minced (optional)

Croutons

1 C. (240 ml) kosher chardonnay wine

Combine the water, carrots, russet potatoes, and sweet potato in an 8-quart (2 liter) stock pot.

Cover and bring to a boil over high heat. Turn heat down to medium and simmer until vegetables are tender, about 15 minutes.

While carrots and potatoes are cooking, sauté onion in water in a medium skillet. Cook until transparent and soft, about 4 to 5 minutes. Transfer to a food processor or blender.

Add carrots, potatoes, and onions and their liquid to food processor or blender in batches. Puree completely and return to stock pot. If you prefer a smoother puree, use the blender instead.

Measure 3 T. minced dill into a small bowl, and set aside for garnish. Add remaining dill to stock pot along with lemon juice and salt. Adjust seasoning if needed.

For the garnish, combine the garlic, parsley, chives, and sorrel together in the bowl with the reserved minced dill. Pass the bowl around the table for guests to sprinkle a little into their soup. Serve the croutons in a separate bowl, and pour the wine into a small pitcher to serve at the table as additional soup accompaniments. Serves 6 to 8.