Agriculture Reference
In-Depth Information
carrots are colored by the pigment lycopene, which is also found in sweet potatoes, as
well as in tomatoes, watermelons and pink grapefruits. Other carrots are colored by an-
thocyanins, pigments that give the reddish color to everything from berries and grapes to
autumn leaves. Because all these pigments are so much more colorfast than betalain, the
dull corky skin of carrots can be peeled before cooking.
Root vegetables adapt well to both moist- and dry-heat cooking methods. Moist heat,
such as that from boiling or steaming, softens the vegetables' starch and cellulose more
quickly and keeps colors brighter and flavors purer and more direct. Dry-heat cooking
(primarily roasting) takes longer. The colors tend to be darker and not quite so fresh, and
the flavors developed are more complex. Because of the higher temperatures attained dur-
ing roasting, the root's sugars will begin to caramelize, and you will begin to get some of
the flavors from browning associated with the Maillard reaction. Most roots can be nicely
roasted simply slicked with a little oil. Cooking will be a little faster, and the result a little
moister, if the vegetables are wrapped in aluminum foil first. This is absolutely necessary
for beets, if for no other reason than to keep them from bleeding all over the kitchen.
Beets
W H E R E T H E Y' R E G ROW N: Beets are harvested primarily in Wisconsin,
New York, Oregon and Texas.
H O W T O C H O O S E: Beets are usually sold with their tops on. Inspect the
greens for freshness. Also, avoid any beets with cracks or soft spots or that have a lot of
hairy secondary roots.
