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A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product.

Small, minature-sized carrots that offer convenience and ease of use as a vegetable. Baby carrots are available in several styles.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

The juice made from carrots blended into a liquid form. Carrot juice is often promoted for its nutritional benefits, since carrots are rich in beta-carotene and contain anti-oxidants, vitamins A, B, C, D, E, K, minerals iron, calcium, phosphorous, potassium, magnesium and other absorbable nutrients.

A variety of the carrot that is distinctive in color and nutritional properties. This carrot has a purple or maroon outer coloring with an orange or orange and maroon colored inner flesh.

A sweet food spread made from carrots that are ground, chopped, or shredded to be combined with sugar, lemon juice, cinnamon, and cloves.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

beta-carotene,

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

The process of cutting foods into fine or coarse cut pieces. Onions, carrots, sweet peppers, celery, tomatoes, and potatoes are all examples of foods that are coarsely chopped to be added to stews and chili.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.