Organic Carrots

Crunchy, sweet, and deeply flavorful: the queen of Mediterranean cuisine.

A vegetable that hides a surprising botanical history: they were originally purple, not orange.

Organic Carrots: Authenticity and Artisanal Flavor

Le Organic Carrots They are one of the most loved and versatile vegetables in Italian cuisine: crunchy, sweet, deeply flavourful, with a bright orange colour that is now synonymous with the fruit itself. organic cultivation It enhances all the natural organoleptic qualities of the carrot—the more intense flavor, the firmer texture, the more vivid color—while eliminating pesticide residues and chemical additives. An essential vegetable, present in almost every culinary tradition around the world: from the soffritto of Italian cuisine to the "mirepoix” French, from raw salads al dessert, from diet soups ai detox smoothiesA small, great queen of the garden, in an organic version.
 
 
 

The roots of carrots date back to Afghanistan 5.000 years ago.

La carrot (Daucus carota) has a extraordinary and surprising botanical history: domesticated beyond 5.000 years ago in the mountainous regions of Afghanistan and Central Asia, the original carrots were colored dark purple or yellow, not orange! I Ancient Greeks and Romans they already knew the carrot (quoted by Dioscorides since From Materia Medica and the Pliny the Elder) but they consumed it in the wild white and yellow varieties. orange carrot which today we consider universal is actually a relatively recent selection: it was obtained by the Dutch peasants of the 16th-17th centuries, who crossed yellow and red varieties to obtain the orange color — according to legend, in honor of the House of Orange-Nassau of William I, founder of the Netherlands. A story of genetics, politics, and gastronomy told in every orange root we put on the table.
 
 
 

Choosing organic carrots means choosing daily well-being.

Carrots are one of the the most complete vegetables in the Mediterranean diet: with just 41 kcal per 100g, are very rich in beta-carotene (the orange pigment that turns into Vitamin A in the organism) — an indispensable ally of the eye health and leather and immune system. They also bring Vitamin K, Vitamin C, Vitamin B6, folate, Potassium, dietary fibers, biotin (the “beauty vitamin” ally of skin and hair) and polyphenolic antioxidants. Cooked carrots are particularly valuable because cooking increases the bioavailability of beta-carotene up to 30% compared to raw consumption, contrary to what one might think. Naturally Vegan, gluten free, low glycemic index Despite their sweet taste, they are suitable for any diet, from children's to athletes', from slimming diets to those of diabetics.
 
 
 

How to Best Use: Organic Carrots

• BASIS OF SOFFRITTO AND VEGETABLE BROODS: THE “HOLY TRINITY” OF ITALIAN CUISINE
  The most noble and daily use of carrots is the fried: finely chopped with Organic Golden Blonde Onion e Organic Celery in a 1:1:1 ratio, in EVO oil or butter, to form the “Holy Trinity” of Italian soffrittos — an essential base for ragù, sauces, braised meats, roasts and broths. For the homemade vegetable broth, add the whole carrots with celery, onion, parsley and a potato; simmer for 1 hour: you will obtain a very high quality broth without industrial stock cubes. Also splendid in carrot soup with Fresh Organic Ginger, a classic of detox cuisine.
• RAW SALADS, JULIENNE AND DETOX JUICES
  Raw carrots express their crunchiness and vitamin content to the fullest. Cut them into julienne and season them with lemon juice, EVO oil, salt and parsley for a classic carrot salad French style (the famous grated carrots). Add Organic Sorrento Walnuts and raisins for an enriched autumnal variant. For a energy detox smoothieBlend carrots, oranges, ginger, and apple: a bomb of vitamin C and beta-carotene, an ally of the skin and immune system.
• IN THE BAKERY, IN SWEETS AND IN THE AUTHOR'S PASTRY SHOP
  Carrots are one of the sweetest vegetables and lend themselves surprisingly well to confectioneryThe famous Carrot Cake Anglo-American and the Möhrenkuchen Swiss-German are excellent desserts: mix grated carrots with flour, eggs, Organic Wildflower Honey, chopped walnuts, cinnamon, and extra virgin olive oil. For a more traditional Italian dessert, try rustic carrot biscuits with orange zest. For a savory version, bake them baked whole Unpeeled, season with extra virgin olive oil, salt, and ground cumin for a signature Middle Eastern side dish. They're also delicious caramelized in a pan as an accompaniment to roasts and braised meats.

Ingredients

Fresh seasonal carrots, from organic farming.
 
 
 

Food container

Store in the refrigerator at +4°C / +8°C in the vegetable drawer, preferably in a paper bag or a dry cloth (not in closed plastic which encourages the formation of mould), and consume within 10-14 days from deliveryCarrots retain their freshness very well thanks to their firm texture. If they still have a green tuft, remove it immediately (continue to drain the water from the root). the peel is completely edible And rich in nutrients: for organic carrots, it's recommended to simply wash them thoroughly with a brush without peeling them. For long-term storage, they can be briefly boiled, cooled, and frozen for up to 8 months.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: 173 kJ / 41 kcal
• Fat: 0,2 g (of which saturated fatty acids: 0,03 g)
• Carbohydrates: 9,6 g (of which sugars: 4,7 g)
• Fiber: 2,8 g
• Protein: 0,9 g
• Salt: 0,17 g

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