Carota

Taste

Crunchy, sweet root with a slightly earthy taste; cooked, it becomes even softer and sweeter.

Growing

It is grown in fields and harvested from June to October. It keeps well in a cellar, so it is available all year.

Pairings

Try it grated in a salad, in soup, in carrot cake, or served with butter and parsley.

Frequently asked questions

When is Carota in season in Switzerland?

Peak season is from June to October. In Switzerland it is available all year round.

carrot: how to choose?

Pick firm roots without soft spots, sprouts or blemishes.

carrot: how to store?

In a cool, dark, dry place or, if fresh, in the fridge vegetable drawer.

carrot: how to cook?

Roasted, in soup, mashed or pan-fried; often a good scrub is enough and you can cook it with the skin.

Seasonal recipes

• Soupe aux choux from Fribourg: savoy cabbage and potato soup
• Parsnip bread soup with baked Arctic char and parsley
• Shredded lamb farrotto with braised red radicchio
• Black lentil and spelt loaf with apple-braised red cabbage
• Gruyère capuns with chives and lemon
• Wholemeal couscous with pork, sauerkraut and juniper apple
• Raclette du Valais risotto with pioppini and spinach
• Chickpea and sweet potato soup with garlic croutons
• Ticino Minestrone with Cabbage, Beans and Potatoes
• Thick Borlotti Soup with Sweet Potato and Spelt
• Chard Rolls with Carrot and Apple
• Light perch in carpione on crisp savoy cabbage