Farm to Table
Domesticated in Central Asia. Originally purple or yellow; the orange variety was developed in the Netherlands in the 17th century.
Long, tapered taproot with bright orange skin and feathery green tops.
Sweet and earthy. The sugar content concentrates when cooked.
Crunchy and snappy when raw; soft and melting when roasted.
Raw in crudités, roasted, souped, or in cakes.