Carrots with Greens- Carrots are a staple root vegetable in the Apiaceae family along with celery, parsnips, and parsley. Like the rest of the root vegetables in their family, the part of the plant we typically eat is the taproot of the carrot plant. A taproot is a swollen central root used by the plant as a storage organ. Carrots are packed with carotene and vitamin A, B and C. Vitamin A is important for eye functionality which is where the lore of carrots helping you see in the dark was born. Purple carrots garner their hue from the high content of anythocyanins. Some studies show that purple and other colorful carrots have nearly double the amount of alpha and beta carotens as their orange cousins.
Besides the nutrional difference, purple carrots are just plain old stunning! Add these wonders to any dish for a colorful pop.
For maximum storage life, remove the greens from the carrots, cover the root in water and leave in a covered container in the fridge. Store the greens separately, and use them within a couple days. The carrot root will remain fresh for up to a month when stored in water.