The homeland of carrots is South Asia. In the regions of Afghanistan, Iran, and Pakistan, we can still find their wild, uncultivated ancestors with thin white roots. The history of carrots is somewhat shrouded in mystery. However, it is assumed that around the 10th century, they spread throughout the Eurasian region from India to the eastern Mediterranean.
In the 17th century, the most famous orange variety was bred in the Netherlands in honor of King William of Orange. Nowadays, other color variants such as white, red, purple, yellow, or black are increasingly coming to the forefront of interest.
Carrots are not just a feast for the eyes. They are a true treasure trove of vitamins and minerals. They contain a high amount of beta-carotene, a precursor of vitamin A, which is crucial for our vision. They also offer a rich portion of fiber and antioxidants that help regenerate our body.
Carrots in the Journey to the Plate
As part of the Journey to the Plate concept, the freshly harvested carrots we use come from a farm in the fertile Polabí. Our chefs have prepared several specialties from them.
In Aramark restaurants, you can taste carrot soup with ginger and cream, pea puree with roasted carrots and herb pesto, or pork neck with stewed carrots and boiled potatoes.
For lovers of lighter dishes, we have prepared carrot salad with celery and beetroot or carrot salad with orange. There is also a sweet treat in the form of a poured carrot cake. Carrots are also used as a side dish. Try roasted chicken quarters with butter, stewed carrots, and peas, accompanied by mashed potatoes.
Uses of Carrots and Medicinal Effects
In the kitchen, carrots are truly versatile. You can consume them raw, grate them into salads, or cook them in soups or main dishes. They taste great in combination with apples, onions, or nuts.
Carrots also have medicinal effects. They support digestion, help eliminate toxins from the body, and their juice is beneficial for the heart. The latest research suggests that the substance falcarinol found in carrots may slow the development of cancer.
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On average, one person in the Czech Republic consumes about 7 kilograms of carrots per year. Consuming a really large amount of carrots at once can lead to yellow to orange skin discoloration. This phenomenon, known as carotenemia, is not dangerous and will disappear after reducing carrot consumption.
